For years, I avoided noodle-shaped pasta. It’s not that it tasted any worse or better to me—it was mostly slurpy flashbacks to childhood dinners that turned me off. I chalked it up to subconscious issues, figuring I’d either get over it one day once I discovered what exactly it was—or not.
Anyway, A few years ago, I magically got over my aversion, and now I get on jags where spaghetti for dinner sounds good. To keep it heart but healthy, I like to load on the veggies and choose a satisfying source of protein. I also find keeping the portion of pasta on the smaller side keeps the meal filling without being overkill.
I especially love poached eggs on spaghetti because, well, any opportunity for fork-swirling yolk-porn should be taken advantage of. I used whole wheat spaghetti for this recipe, but you could use any gluten-free or other variety you prefer. This recipe serves 4, but you can easy scale up or down. Enjoy!
- 1 lb brussels sprouts, sliced in half
- 1 tbsp olive oil
- salt to taste
- 4 strips bacon
- 4 oz spaghetti, cut in half
- water for boiling
- 4 eggs
- 1 tsp white vinegar
- 1/4 c grated pecorino
- Preheat oven to 400 degrees F. Toss brussels sprouts in olive oil and roast until browned, about 35-45 minutes. Season with salt to taste and set aside.
- Fry bacon in a large skillet. Place on paper towels and set aside. When cool enough to handle, crumble into small pieces.
- Meanwhile, bring a large pot of water to boil. Add spaghetti and cook until al dente, about 6-8 minutes, depending on the type of pasta you use.
- Drain the pasta, reserving a small amount of the cooking liquid. Toss pasta and liquid with brussels sprouts and bacon. Divide amongst 4 bowls.
- Add white vinegar to another pot of water and poach eggs. Remove eggs with a slotted spoon.
- Top each bowl of pasta with a poached egg and 1 tbsp pecorino.
What’s your favorite way to eat pasta?