This month’s chef of the month is Diana Henry.  When we were cooking with her starting  October 2014 (for the next 6 months) I didn’t get to do many of her recipes.  I saw lots of yummy dishes through the other members of IHCC.  One of them was this dish which looks so tasty.


Spaghetti with Bacon, Egg, and Smoked Cheese.

This would be a great brunch dish.  A warm gooey egg drizzling down over spaghetti tossed with bacon and cheese.  It was comforting.  It was full of flavor.  It was delicious.  I understand how it got rave reviews from the members who made it.  I will definitely make it again.  The egg mixed with the melty cheese and crunchy bacon. 

The only change I would make would be to use less pasta.  2 ounces was really way too much for a single serving.  I didn’t realize it until I saw all that goodness piled on the plate and I knew I could not eat all of it.

    6 oz spaghetti
    3 tbsp olive oil
    4 oz bacon
    2 large eggs
    salt and pepper
    2 tbsp extra virgin olive oil
    1 tbsp coarsely chopped fresh flat-leaf parsley (use about 1/2 cup chopped cilantro)
    2 oz smoked cheese, grated {I used Smoked Gruyere.}

Cook the spaghetti until al dente. Drain and set aside.
Heat 1 tbsp of the olive oil {I actually didn’t use this for the bacon}in a large frying pan and cook the bacon until crispu and brown. Set aside.
Fry the eggs sunny side up. {If you used the rest of the olive oil, which I didn’t spoon the warm oil up over the top of the eggs to cook the yolks.} Season with salt and pepper.
Drain the pasta and put into the saucepan. Add the extra virgin olive oil and season with salt and pepper. Add in the bacon and parsley and toss.
Divide between two plates, sprinkle on the cheese, and top each serving with a fried egg. Serve immediately.

The recipe is from Henry’s Cook Simple:  Effortless Cooking Every Day.  You can find it HERE.  You should try this one.

For more from Diana Henry visit I Heart Cooking Clubs .