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5 ingredient bacon & egg spaghetti

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Love bacon and eggs for brekkie? Well you will love this twist for dinner – bacon and egg spaghetti (RECIPE BELOW). Better still, there are only five ingredients so it is super easy to make. Crispy bacon and pesto spaghetti topped with the a poached egg – this recipe is sure to be a winner. We also provide the steps to making the perfect poached egg.
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BACON & EGG PESTO SPAGHETTI
Serves 4 Prep 5 mins Cooking 20 mins
375g spaghetti
4 Coles Australian Free Range Eggs
6 bacon rashers, excess fat trimmed, thinly sliced
190g jar basil pesto
½ cup (40g) shaved parmesan
1. Cook the spaghetti in a saucepan of boiling water following packet directions or until al dente. Drain well, reserving ½ cup (125ml) of the cooking liquid.
2. Meanwhile, fill a deep saucepan two-thirds full with water. Bring to the boil over high heat. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook, without stirring, for 2 mins for soft yolks or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.
3. Heat a large non-stick deep frying pan over high heat. Cook the bacon, stirring, for 5 mins or until crisp.
4. Add the pasta to the pan with the pesto and reserved cooking liquid and cook, tossing the pan, for 2 mins or until pasta mixture is heated through.
5. Divide mixture among serving bowls. Top with poached eggs and parmesan. Season. Serve immediately.
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