Spaghetti with bacon and egg

Ingredients for 4 servings:

• 100 g bacon cubes
• ½ bunch parsley
• 200g spaghetti
• 4 m.-sized eggs
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Quickly prepared starter

Fry the bacon cubes in a non-stick pan until golden brown, then drain on kitchen paper. Rinse the parsley, pat dry, and finely chop. Cook the spaghetti in plenty of salted water until al dente. In the meantime, prick the four eggs and add them to boiling water. Cook for about 6 minutes until soft-boiled. Drain the eggs and refresh them. Drain the spaghetti slightly in a sieve, return them to the pot, and toss with the olive oil and parsley. Plate the spaghetti. Peel the eggs, score them up to the yolk, and place an egg on each plate. Divide the bacon cubes among the four plates. Sprinkle with pepper and serve immediately. The same amount makes a main course for two people. Ideal when you’re in a hurry.