Spaghetti with Tomatoes, Bacon, and Eggs

Spaghetti with Tomatoes, Bacon, and Eggs—the ultimate comfort food! Ready in the time it takes to cook the spaghetti. Such a perfect combination, so easy for a weeknight dinner.

Spaghetti Bacon Tomatoes Eggs
Sally Vargas

Eggs for supper are not only quick and easy to make, they are somehow reassuring that all is right with the world. Add pasta and you have a supreme comfort meal.

Oh, and then there is the bacon. If you’re part of the ‘everything goes better with bacon’ club, you won’t be able to resist this dish.

Spaghetti with Bacon and Egg
Sally Vargas

Here are a few tricks that make poaching eggs stress-free.

One, salt the water generously: the salt makes the eggs buoyant. About 10 seconds after you’ve dropped the eggs into the simmering water, drag a wooden spoon around the edge of the pot. It creates a gentle whirlpool and the eggs float freely instead of sticking to the bottom of the pot.

Two, add two tablespoons of white vinegar to the water. The vinegar helps the protein in the egg whites coagulate quickly. You’ll still have wispy bits, but not as many as without it. And the vinegar taste dissipates.

Three: start with fresh eggs. As eggs age, the egg whites weaken and become less firm. Fresh eggs hold their shape better.

You could make this dish any time of year and swap out the basil for another herb, but during the summer months, carpe diem. Don’t pass up a single opportunity to use fresh basil and tomatoes.

You can use diced globe tomatoes, diced plum tomatoes, or smaller cherry tomatoes. Just make sure they’re juicy and sweet.

Spaghetti with Tomatoes, Bacon, and Eggs

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings

While the water for the pasta and the eggs heats up, cook the bacon, garlic, and tomatoes. Then poach the eggs while the pasta is cooking. It all comes together in about 20 minutes.


  • 2 tablespoons white vinegar, for poaching the eggs

  • 12 ounces (3/4 box) spaghetti

  • 6 slices (about 5 ounces) thick cut bacon, cut into 1/2-inch dice

  • 2 cloves garlic, thinly sliced

  • 7 to 8 (12 ounces) small (1 1/2-inch) tomatoes, quartered

  • 4 large eggs

  • 1/2 cup freshly grated Parmesan

  • 1/2 cup packed basil leaves, torn into pieces

  • Freshly ground black pepper, to taste

  • Olive oil, for garnish


  1. Bring two pots of water to a boil:

    For the pasta, bring a large pot of salted water to a boil (at least 4 quarts of water and 2 tablespoons of salt). For the eggs, fill a wide saucepan with 2 inches of salted water and bring to a boil. Add the vinegar to the saucepan for the eggs.

  2. Cook the bacon, garlic, and tomatoes while the water heats:

    In a large (12-inch) skillet over medium-high heat, cook the bacon until browned. Transfer to plate.

    Add the garlic and the tomatoes, and cook, stirring often, for 2 minutes, or just until the garlic turns pale golden and the tomatoes soften slightly. Remove the pan from the heat.

    Sally Vargas
    Sally Vargas
  3. Cook the spaghetti:

    Add the spaghetti to the large pot of boiling water, and cook for 8 to 9 minutes, or until al dente. Remove 1 cup of the pasta water with a measuring cup.

  4. Poach the eggs while the pasta cooks:

    Line a tray or plate with a paper towel. Adjust the heat under the saucepan so that the poaching water barely simmers.

    Crack 1 egg into a small bowl or cup and, holding the rim as close to the surface of the water as possible, drop the egg into the water.

    Rapidly repeat with the remaining eggs.

    Drag a wooden spoon around the edge of the pot to stir the water and gently release the eggs from the bottom.

    After 2 minutes, lift 1 egg from the water with a slotted spoon and test for doneness by pressing on the egg. The white should feel firm and the yolk should still be soft. Return to the water if necessary to complete the cooking. With a slotted spoon, transfer the eggs to the paper towel lined plate to drain the water.

    Spaghetti with Bacon and Eggs
    Sally Vargas
  5. Assemble the pasta:

    Set the skillet with the garlic and tomatoes back over low heat. With tongs, add the cooked spaghetti. Add the cooked bacon, Parmesan, basil, salt, and pepper and toss together. If the spaghetti looks dry, add some of the reserved pasta water a few tablespoons at a time.

    Spaghetti with Bacon and Egg
    Sally Vargas
  6. Serve:

    Divide the spaghetti among 4 plates or shallow bowls and top each with a poached egg. Drizzle with olive oil and sprinkle with freshly ground pepper, if you like.

Nutrition Facts (per serving)
468 Calories
18g Fat
52g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 468
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 212mg 71%
Sodium 564mg 25%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 24g
Vitamin C 22mg 110%
Calcium 177mg 14%
Iron 4mg 20%
Potassium 681mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.