When I first had hard-boiled eggs in spaghetti sauce, I thought it was weird…until I ate it. Then I thought, WOW, this is good!
My Italian in-laws would serve eggs along with meat (the basic hard-boiled egg, peeled, of course, and soaked for a bit in sauce). It probably started as a way of extending the protein content without extending the cost of meat…but it’s kind of like a white meatball with a yellow surprise inside. My kids love the eggs, too, so it’s an easy way to make spaghetti a bit more substantive.
Then, the other night, I made a huge batch of my sauce from scratch and there was a little bit left over (not enough to freeze) and I had a big plate of leftover bacon that I had already cooked. I thought to myself…eggs….bacon…spaghetti….hmmm…worth a try! I mean, any meat in sauce is usually good. So I quickly reheated the bacon in a pan, added the sauce, cooked up some organic whole wheat pasta, hard-boiled some eggs, and in a few minutes, had it all ready. A few minutes later it was devoured. Almost everyone had seconds. Small tiffs were had over the distribution of the eggs.
In short, it will now be a regular item on our dinner menu.
Bacon and Egg Spaghetti
- 1/2 lb bacon
- 1 jar of tomato sauce
- 4 to 8 eggs
- 1 box organic whole wheat pasta (We did a taste test, if you want to know our favorites.)
- Romano cheese
- Boil the water and cook the pasta.
- Boil the eggs in water (I always add a dash of vinegar to the water).
- Cook the bacon in a LARGE pan and, once cooked, crumble into bits. Pour off most of the grease, but certainly not all.
- Add the tomato sauce to the bacon and heat.
- Peel the eggs and add to the sauce.
- Ideally, you’d put all the cooked pasta right into the pan with the sauce and stir it up and let the pasta absorb the sauce for a minute or two.
- Sprinkle with Romano cheese, if you prefer.
Hot peppers would also be good on this!
I think I’m going to go eat the leftovers now…