Serves 4

  • 12 ounces spaghetti
  • 1 bunch Swiss chard, stemmed and chopped
  • 8 slices thick-cut bacon
  • 1 tsp. extra-virgin olive oil
  • 4 large eggs
  • 1/2 cup grated Parmesan, plus more for sprinkling
  • 1/2 tsp. kosher salt, plus more for seasoning
  • 1/4 tsp. ground black pepper, plus more for seasoning

Total time: 20 minutes

Cook spaghetti according to package directions, adding chard during last 3 minutes. Reserve 1/2 cup cooking water, drain pasta and chard, then return to pot.

Meanwhile, in a large nonstick skillet over medium heat, cook bacon until crisp, about 6 to 8 minutes. Transfer to a paper towel–lined plate. Break into pieces when cool.

Wipe out skillet and heat oil over medium. Crack eggs into skillet and cook to desired doneness, 3 to 4 minutes for runny yolks.

Toss pasta and chard with reserved pasta water, Parmesan, salt and pepper; fold in bacon. Divide among 4 bowls and top each with an egg. Season to taste with salt and pepper and sprinkle with additional Parmesan, if desired.


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