Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti with Frisee and Fried Egg 3.7 (3) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Sherry vinegar adds brightness and cuts the richness of the egg yolk and bacon. Ingredients Coarse salt and ground pepper ½ 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) Directions 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. Print