Bacon and Egg Pesto Spaghetti

Bacon and Egg Pesto Spaghetti

For a quick and easy weeknight meal try this crispy bacon and pesto spaghetti topped with a soft poached egg and shaved parmesan.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 375g spaghetti
  • 6 bacon rashers, excess fat trimmed, thinly sliced
  • 1/2 cup (40g) shaved parmesan
  • 4 free Range Eggs
  • 190g jar basil pesto


    1. Cook the spaghetti in a saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/2 cup (125ml) of the cooking liquid.
    2. Meanwhile, fill a deep saucepan two-thirds full with water. 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 pour the egg into the centre of the whirlpool. Cook, without stirring, for 2 mins for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.
    3. Heat a large non-stick deep frying pan over high heat. Cook the bacon, stirring, for 5 mins or until crisp. Add the pasta to the pan with the pesto and reserved cooking liquid and cook, tossing the pan, for 2 mins or until pasta mixture is heated through.
    4. Divide mixture among serving bowls. Top with poached eggs and parmesan. Season. Serve immediately.

Nutrition Information



Serving Size


Amount Per Serving Calories 197Total Fat 11gSaturated Fat 3gSodium 344mgFiber 1gSugar 0gProtein 10g



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