Skillet Pasta With Bacon and Eggs Recipe (2024)

My parents had to save money in the 1950’s so occasionally our dinner was “spaghetti and eggs”, no bacon! LEFTOVER spaghetti was browned in the frying pan with a small amount of butter. The eggs were slightly beaten and added to the mixture. When cooked, it was served for dinner with ketchup on the side. Over the years, I have indulged in this delicious meal with fond memories of our little apartment in Queens, and seen similar “gourmet” copycat recipes for lavish brunches. Ha!

I'm vegetarian so I subbed the bacon for butter and an onion and it was still SO GOOD! Such a good weeknight pantry dinner.

I smiled to myself when I read the line about how difficult carbonara sauce is to make - I've used Ruth Reichl's recipe for 10+ years and never had a problem, but I have to admit I love the idea of this recipe limiting it to one pot and using orzo. I would favor adding some garlic (as Reichl does) and cooking for a min or 2 before adding broth. Can't wait to try!

Step 4 I turned off the stove then back on after eggs added. (I used 6 eggs … no problem!) Wow what a great recipe! Thx Ali!

Loved this! I scaled it down for one person without any trouble (used an 8-inch skillet), added red pepper instead of black pepper toward the end, and had it for breakfast because I couldn't wait for dinner or lunch.

Ruth: vegans don't use butter (or anything "meat" made, including eggs); but vegetarians do.

This sounds delish! Being that one of my fav combos is the smell of bacon and onion, I will probably small dice a half of onion and saute in the bacon fat before proceeding with the rest of the recipe. Can't wait to try this!

I see there are questions about Orzo substitutes:Acini PepeDitaliniFarfaline - tiny bowtie pasta.Most of these are store available near me, anyway - Ronzoni, Barilla, and De Cecco pasta brands.Barilla has a website for a pasta shape locator.

I assume it is as there is no instruction to turn off the stove as is usual in most recipes.

I'd use no or low sodium chicken stock, and skip the added salt because both the bacon and parm should have enough sodium to flavor this dish.

Use about 3 cups cooked orzo, more or less. Cook the bacon as noted and remove to a plate. Remove some of the fat. Stir in the leftover orzo along with 1/2 cup chicken stock (or salted water) and heat, stirring often, until the orzo is hot. Adjust liquid so that it's stew-y, if needed, then add the part and continue with the recipe.

Can make this kosher by substituting lox for bacon and vegetable broth for chicken broth.

I might try this with some almost naked cooked spaghetti that I made last night instead of orzo. Like Debjeb we often had Spaghetti Eggs when we were growing up. It was one of my Dad's favorite things to make. He would start cooking leftover spaghetti in a skillet and then make holes to put the eggs in. I still love to make this!

Barilla, which should be readily available, makes a chickpea orzo.

where do you live? every safeway or kroger I've been to has orzo.

Great fun, recipe. Kids loved mixing up the eggs in their bowls.Will be more careful next time with my sock, which I didn’t taste before adding and the dish ended up being VERY salty.Great recipe

Too much liquid- start with 1 3/4 to start!

Too much liquid- start with less than 2 c and add as needed

Excited about this recipe though I think it was a bit more soupy at the stage that the eggs were added. Putting it back on the burner (low) to see if it will cook down a bit without over cooking the eggs …

Every Italian just lost his/her mind in bewilderment. This is so odd, so seriously un-Italian that I don't understand why one doesn't just make real carbonara?

This was a very light dinner for four people. Delicious, though. Will double next time.

Followed advice of others and used a nonstick skillet. Good call. Also pulled back on chicken broth to 2c but ended up adding it all back in because it was too dry. Used De Cecco orzo. Also added 1/4 onion, 1 garlic clove minced and I quick shake of crushed red pepper and only used 2 strips of bacon. It was really good! Will rotate in when I want a carbonara-like meal. Served with tomatoes as a side.

Proportions seemed off to me. Way too liquidy.

Followed the recipe to a T... perhaps too much liquid with 2-3/4 cup as it was very soupy... taste and flavor really not worth the 40+ minutes of effort... just make some orzo with cheese, add a slice of bacon and fried egg.

This was really good and a hit with the family. I would just suggest taking seriously the recommendation of using a nonstick pan. I ignored it as usual, because my cast-iron is semi-nonstick at this point in most recipes, when I’m stirring at least occasionally. But here, in the last step where the eggs are cooking, the pasta is right up against the heat and immobile. It hardly ruined the dish, but I would have preferred that crispy bottom-most layer not go to waste!

Delicious! Made recipe as written other than it took slightly longer to cook the egg whites fully and yolks more firm by then. Ok by me as I hate runny egg whites! Next time I might top with avocado and a little chopped grape tomatoes just for more color but delicious as written.

I made this for visiting friends, we all loved it!! I did add some chopped onion that was a nice addition.

So yummy …made with Kaizen brand “rice” (Lupini bean pasta) for fewer calories/more protein. Also added frozen peas to add some color and boost tbe nutrition. Super fast and easy.

Made this tonight for dinner with a side of greens with a light vinaigrette. The orzo took a little longer than the directions stated and I used low sodium chicken stock. Excellent! It’s like a grown up version of the bacon and eggs spaghetti my mom made when I was a kid.

Added red pepper flakes for a little bit of heat. Was out of parm, used feta and worked exceedingly well. Worth a repeat.