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Preheat oven to 350°F. In a food processor, combine bread, 1 tablespoon Parmesan and 1 1/2 teaspoons olive oil. Cover and process until coarse crumbs form. Spread in a 15-by-10-inch baking pan. Bake, uncovered, for 10 minutes or until golden. Cool in pan on a wire rack.
Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water; set aside.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Reserving 1 to 2 tablespoons of the drippings in the pan, remove bacon from pan and drain well on paper towels. Tear bacon into large pieces; set aside.
Add 2 tablespoons oil to the pasta pot; heat over medium-high heat. Add garlic, cook for 1 minute. Add salt, crushed red pepper, cooked pasta and 4 tablespoons Parmesan. Stir in reserved pasta water to obtain desired consistency; toss to coat.
In the large skillet, heat bacon drippings over medium heat. Break eggs into the skillet. Reduce heat to low; cook eggs for 3 to 4 minutes or until desired doneness.
Divide spaghetti among 4 plates. Top with bacon and toasted breadcrumbs. Serve with eggs. Sprinkle with cracked pepper, and, if desired, chives and Parmesan.