Spaghetti with Frisee and Fried Egg
Sherry vinegar adds brightness and cuts the richness of the egg yolk and bacon.
Everyday Food, July/August 2009
- Prep Time 20 minutes
- Total Time 20 minutes
- Serves 4
- Coarse salt and ground pepper
- 1/2 pound spaghetti
- 8 ounces bacon, cut into 1-inch pieces
- 1 large head frisee, chopped
- 2 tablespoons sherry vinegar
- 4 large eggs
- Grated Parmesan, for serving (optional)
- In a large pot of boiling salted water, cook pasta until al dente. Reserve cup pasta water; drain pasta and transfer to a large bowl.
- Meanwhile, cook bacon in a large nonstick skillet over medium-high until browned, about 7 minutes, pouring off and reserving fat halfway through. With a slotted spoon, transfer bacon to paper towels.
- Add frisee to skillet and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, until frisee just begins to wilt, 1 1/2 to 2 minutes. Stir in vinegar and transfer to bowl with pasta (reserve skillet). Add pasta water and toss to combine.
- Return skillet to medium heat and add reserved bacon fat. Working in two batches, fry eggs until whites are just set and edges are golden brown, about 2 minutes. Season with salt and pepper. Serve pasta topped with Parmesan (if desired) and a fried egg.
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