Spaghetti with Tomatoes Bacon and Eggs
Spaghetti with Tomatoes Bacon and Eggs

Spaghetti with Tomatoes, Bacon and Eggs – the ultimate comfort food! Ready in the time it takes to cook the spaghetti. Such a perfect combination, so easy for a weeknight dinner.

Eggs for dinner are not only quick and easy to prepare, they also somehow provide reassurance that all is right with the world. Add pasta and you have a meal of supreme comfort.

Here are a few tricks that will make egg poaching stress-free.

First, salt the water liberally: The salt makes the eggs buoyant. About 10 seconds after you’ve added the eggs to the simmering water, drag a wooden spoon around the rim of the saucepan. A gentle whirlpool is created and the eggs float freely instead of sticking to the bottom of the pot.

Second, add two tablespoons of white vinegar to the water. The vinegar helps the protein in the egg white to curdle quickly. You will still have fine parts, but not as many as without. And the vinegar taste goes away.

Third, start with fresh eggs. As the eggs age, the albumen becomes weaker and less firm. Fresh eggs keep their shape better.

You can make this dish any time of the year and swap out the basil for another herb, but during the summer months, it’s carpe diem. Don’t miss a single opportunity to use fresh basil and tomatoes.

You can use diced ball tomatoes, diced plum tomatoes, or smaller cherry tomatoes. Just make sure they’re juicy and sweet.

Spaghetti with tomatoes, bacon and eggs

preparation time
5 minutes

cooking time
15 minutes

total time
20 minutes

4 servings

While the water for the pasta and eggs is heating up, cook the bacon, garlic, and tomatoes. Then poach the eggs while the pasta cooks. It all comes together in about 20 minutes.


  • 2 tablespoon white wine vinegarto poach the eggs

  • 12 ounces (3/4 carton) spaghetti

  • 6 slices (approx 5 ounces) thick cut baconcut into 1/2 inch cubes

  • 2 cloves garlicthinly sliced

  • 7 to 8 (12 ounces) small (1 1/2 inch) tomatoesquartered

  • 4 big eggs

  • 1/2 Cup fresh grated parmesan

  • 1/2 Cup packed up basil leavestorn to pieces

  • Freshly ground black peppertaste

  • Olive oil, for garnish


  1. Bring two pots of water to a boil:

    For the pasta, bring a large pot of salted water to a boil (at least 4 liters of water and 2 tablespoons of salt). For the eggs, fill a wide saucepan with 5 cm salted water and bring to the boil. Pour the vinegar for the eggs into the saucepan.

  2. Cook the bacon, garlic, and tomatoes while the water heats up:

    In a large (12-inch) skillet over medium-high heat, sauté the bacon until browned. Transferred to disk.

    Add the garlic and tomatoes and cook, stirring frequently, for 2 minutes or until the garlic is turning pale golden and the tomatoes are softening slightly. Remove the pan from the stove.

  3. Cook spaghetti:

    Add the spaghetti to the large pot of boiling water and cook for 8 to 9 minutes, or until al dente. Measure out 1 cup of the pasta water with a measuring cup.

  4. Poach the eggs while the pasta cooks:

    Line a tray or plate with a paper towel. Adjust the heat under the pot so the whitewater is barely simmering.

    Crack 1 egg into a small bowl or cup and drop the egg into the water, keeping the rim as close to the surface of the water as possible.

    Repeat quickly with the remaining eggs.

    Drag a wooden spoon around the edge of the saucepan to stir the water and gently loosen the eggs from the bottom.

    After 2 minutes, lift 1 egg out of the water with a slotted spoon and test whether it is done by pressing on the egg. The egg white should feel firm and the yolk should still be soft. If necessary, return to the water to complete the cooking process. Using a slotted spoon, place the eggs on the paper towel-lined plate to drain the water.

  5. Assemble noodles:

    Place the pan with the garlic and tomatoes back on low heat. Using tongs, add the cooked spaghetti. Add the cooked bacon, parmesan, basil, salt and pepper and mix everything together. If the spaghetti looks dry, add some of the reserved pasta water a few tablespoons at a time.

  6. Surcharge:

    Divide the spaghetti among 4 plates or shallow bowls and top each with a poached egg. Drizzle with olive oil and sprinkle with freshly ground pepper, if you like.

nutritional information (per serving)
468 calories
18g Fat
52g carbohydrates
24g protein
Previous articleSalmon with Lemon Cream Sauce
Next articleZucchini-Feta Frittata
Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!