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Five Star Makeover: Bacon and Eggs and Toast Becomes a Pasta Dish

A five star makeover for pasta, including prosciutto, pasta and eggs.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 1 pound spaghetti
  • 8 eggs beaten
  • 1/2 cup parmigiano reggiano divided
  • 5 tablespoons. extra virgin olive oil plus some for table
  • 1/2 cup toasted homemade breadcrumbs
  • Handful flat Italian parsley chopped fine
  • 6 slices bacon or 3 slices prosciutto fried crisply, and crumbled
  • Sea or kosher salt and freshly cracked pepper


  • Cook bacon, draining all grease, until crispy.
  • Use stale Italian bread or French baguette that has sat out at least
  • overnight.
  • Use large side of grater, add 1 tablespoon olive oil, 1 tablespoon parsley.
  • Toast until slightly browned. Set aside.
  • Cook pasta al dente in large pot in salted water. Drain. Put 2 tablespoons olive oil into pan.
  • Add 2 tablespoons grated cheese to eggs. Add black pepper.
  • Add eggs to pasta. Stir continually with wooden spoon until eggs are cooked. Eggs should not be in big pieces.Toss with remaining olive oil, parsley, breadcrumbs, bacon and cheese, reserving some of each to garnish on top. Serve immediately.