Lunch: Spaghetti with Bacon, Eggs, and Swiss Chard

Recipe by Woman's Day Kitchen Buttery eggs yolks and rich Parmesan meld into a luscious sauce for spaghetti in this dish. Ready in a mere 20 minutes, it's an (almost) instant indulgence.

Ingredients

12 oz. spaghetti
1 bunch Swiss chard
8 slice bacon
1 tsp. olive oil
4 large eggs
1/2 c. grated Parmesan
Kosher salt and pepper

Instructions

Cook the pasta according to package directions, adding the chard during the last 3 minutes of cooking. Reserve 1/2 cup of the cooking water, drain the pasta and chard, and return them to the pot.
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate. Break into pieces when cool.
Wipe out the skillet and heat the oil over medium heat. Crack the eggs into the skillet and cook to desired doneness, 3 to 4 minutes for runny yolks.
Toss the pasta and chard with the reserved pasta water, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; fold in the bacon. Divide among bowls and top with the eggs. Season the eggs with salt and pepper and sprinkle with additional Parmesan, if desired.

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