What you need,
200 grams of spaghetti, enough for 2 people
4-5 slices of bacon
1½ cups tiny tomatoes, any kind you like, I used strawberry
this time.
1 cup packed baby spinach
1 clove garlic, minced
¼ cup fresh basil, chopped
¼ cup fresh grated Parmesan cheese
Salt & Pepper to taste
2 large eggs
2 tbsp. vegetable oil, divided
Start by cooking the spaghetti in a large pot of salted
boiling water until el dente, about 8 minutes. Drain the pasta, reserving about
a cup of the cooking water and set aside.
In a large pan cook the bacon over medium heat until brown
and crisp. Remove the bacon from the pan place on a paper towel to drain. Cut
into bite sized pieces.
Drain off almost all the fat from the pan, just leave a
teaspoon or so, mostly for flavor.
Add a tablespoon of the oil to the pan. Toss in the tomatoes
and cook for 3-4 minutes or until they begin to soften.
Add the garlic and cook for 1 minute more. Stir in the
spinach and cook for another minute or so until just wilted. Season with salt and pepper to taste
Add the spaghetti to the pan and toss everything to combine.
Use about ½ a cup of the pasta cooking water to make a thin sauce. Add the
cheese and basil and the bacon to the pan and toss to coat. Turn the heat off.
In a separate small nonstick pan heat the 2nd
tablespoon of oil over medium high heat.
Once the oil is very hot add the eggs, stand back a bit it
will splitter and spatter a bit, but that is a good thing, we are going for
crispy here.
Cook for about 30- 45 seconds to; use a spoon to pour a little
hot oil over the yolk part to cook it quicker. I like my eggs quite runny but
you cook yours as much as you like. The egg will get nice and brown and crisp
on the bottom.
Divide the spaghetti between 2 bowls and top each with a
crispy drippy egg.
Season with a little more salt and pepper, stuff in your
face!
Jen of My Tiny Oven
