Bacon, Egg, and Tomato Pasta

Kind of like a BLT in pasta form, Bacon, Egg, and Tomato Pasta might become a simple standby in your house. It’s old-school (garlicky and bacon-y) while also being new (greens and an egg on top). 

We are getting close to back-to-school (some of us are already there), and the pace is picking up. We need something easy and comfortable for dinner. How about Bacon, Egg, and Tomato Pasta?

Kind of like a BLT in pasta form, Bacon, Egg, and Tomato Pasta might become a simple standby in your house. It’s old-school (garlicky and bacon-y) while also being new (greens and an egg on top). No big deal, and still a dinner to look forward to. And hey, if you don’t like eggs, or spinach, or tomatoes, leave them out and make the recipe your own. It’s good any way you put it together.

The start of a new school year brings mixed emotions: some of us are excited about the start of a new school year, while some dread the end of summer. Here is a pasta we can all agree on. 

Bacon, Egg, and Tomato Pasta

½ pound cherry tomatoes
2 garlic cloves, smashed (divided) 
1 stem fresh basil leaves
¼ cup olive oil
Salt and pepper
1 pound capellini
4 slices thick-cut bacon, chopped
4 eggs
5 ounces baby spinach
Pinch red pepper flakes
¼ cup grated parmesan

Preheat the oven to 350 degrees. Place the tomatoes, 1 clove garlic, and basil in an 8-by-8-inch glass baking dish. Add the olive oil, sprinkle with salt and pepper, and toss everything together. Roast for about 30 minutes, until the tomatoes burst.

Cook the pasta in a large pot of salted boiling water for 8 minutes. Drain, reserving 1 cup of the pasta water.

Cook the bacon in a large skillet over medium heat for 7 minutes, until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat in the skillet. 

Crack the eggs into the skillet with the bacon fat. Season with salt and pepper, and cook the eggs for about 5 minutes, leaving the yolks a little bit runny. Transfer the eggs to another plate.

Add 1 smashed clove of garlic to the same skillet with the bacon fat. Cook for 1 minute, until the garlic is fragrant. Add the spinach in batches, letting it wilt and then adding more. Season with salt and pepper and cook until wilted, about 3 minutes.

Add the pasta, reserved pasta water, and roasted tomatoes to the skillet with the spinach, and cook over medium heat until the sauce thickens. Toss the pasta, tomatoes, and spinach, and add the red pepper and parmesan. Season again with pepper, add the bacon, and toss again. 

To serve, divide the pasta evenly among four bowls and top with the eggs.