Ingredients
375g spaghetti
2 tablespoons white vinegar
4 eggs
4 bacon rashers, finely chopped
1/3 cup (80ml) extra virgin olive oil
1 long red chilli, seeded, finely chopped
1/4 cup coarsely chopped flat-leaf parsley
1/2 cup (40g) finely grated parmesan
DIRECTION:
Step 1
Cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
Step 2
Meanwhile, add vinegar to a deep frying pan filled with water and 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 slip egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside. Cover loosely with foil to keep warm and repeat with remaining eggs.
Step 3
Heat a large frying pan over medium heat. Add the bacon and cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Add the oil and chilli and stir to combine. Add the spaghetti, parsley and parmesan and gently toss to combine.
Step 4
Divide the pasta among serving bowls. Top with a poached egg and serve immediately.
SOURCE: WWW.TASTE.COM
