Bacon and Egg Spaghetti

Breakfast for dinner - bacon, eggs, and toast!

Bacon and Egg Spaghetti
Source: Recipe.com (LINK) 
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Makes: 4 servings
Calories: 470 calories/serving
Total Time: 30 minutes
   
Ingredients:
1 slice white or whole grain bread, cut into pieces
1/2 cup grated Parmesan cheese
2 1/2 tbsp extra-virgin olive oil
8 oz dried spaghetti
6 slices of bacon
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp crushed red pepper
4 eggs

Instructions:
1. Preheat oven to 350 degrees. In a food processor, combine bread, 1 tablespoon of the Parmesan, and 1 1/2 teaspoon of the oil. Cover and process until coarse crumbs form. Spread in a 15 X 10 X 1- inch baking pan. Bake, uncovered, for 10 minutes or until golden. Cool on wire rack.
2. In a large pot, cook pasta according to package directions. Drain; set aside. Reserve 3/4 cup pasta water.
3. Meanwhile, in a large skillet cook bacon over medium heat until crisp; drain well on paper towels. Tear bacon into large pieces; set aside. Keep skillet warm, reserving 1 to 2 tablespoons of drippings in the skillet.
4. In the same large pot used for the pasta cook garlic in remaining 2 tablespoons of oil over medium-high heat for 1 minute. Add salt and crushed red pepper. Add cooked pasta water to desired consistency; toss to coat.
5. In the large skillet, heat bacon drippings over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs 3 to 4 minutes or until desired doneness.
6. Divide spaghetti among 4 plates. Top with bacon and toasted bread crumbs. Serve with eggs.

Bacon and Egg Spaghetti