Fried Egg Pasta with Crispy Brussels Sprouts & Bacon
Fried Egg Pasta with Crispy Brussels Sprouts & Bacon. Nothing quite like a runny yolk on top of a pasta for a decadent and delicious combo. But make it even better for spring and summer by adding crispy Brussels sprouts and thick cut bacon. Garnished with fresh basil leaves and sprinkled with fresh cracked black pepper. Just straight up addicting !!
So we haven’t done a recipe with Brussels sprouts in so long. And you guys know by now how much I love them. So I am all for bringing them back in the form of this delicious fried egg pasta. Add a little bacon, some fresh basil. Top it with yet another fried egg…and let that yolk drip. So good.
The pasta recipe itself is just our classic fried egg pasta, so if you aren’t feeling the Brussels sprouts and bacon you can totally make it just a plain fried egg pasta. But we do have the plain version so often that we like to change it up a bit and make it a little more fun and creative. And what better way than with veggies and bacon?!
This pasta is perfect for literally any time of the year which is why I like to adjust it a bit according to the season by adding some extra ingredients. Since its spring going into summer we decided to go with Brussels sprouts, and Brussels sprouts always are a match made in heaven with some bacon. Topped with some fresh basil and fresh cracked black pepper. The best.
So today wasn’t supposed to be nice out, but it ended up being an absolutely beautiful day. So i’m kind of hoping that’s how the MDW weather plays out. Because after last years washout of a rainy weekend, I think we are in for a beautiful Memorial Day weekend. Fingers crossed !!
Ingredients
1/2 pound bacon; chopped
10 ounces shredded Brussels sprouts
2 tablespoons + 1/4 cup olive oil
1 garlic clove; minced
1 tablespoon fresh thyme leaves
1 teaspoon fresh black pepper
1 pound pasta
5 eggs
fresh basil leaves for serving
Directions
In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain. Add 2 tablespoons of olive oil and the garlic to the skillet. When the garlic sizzles, add the Brussels sprouts, thyme, salt, and pepper. Cook until tender for about 5 minutes.
In another large skillet, add the remaining 1/4 cup of olive oil and the eggs. Sprinkle with pepper. Fry in the oil until the whites are almost set and the yolk is still runny.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the Brussels sprouts. Add pasta water as needed and toss until coated. Add the bacon and continue stirring. Add the fried eggs and toss until combined. Serve topped with fresh basil leaves.
