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Bacon and egg pesto spaghetti

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Cosy up to a warm and comforting dish with our wholesome Bacon and Egg Pesto Spaghetti recipe.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Bacon and egg pesto spaghetti


  • 375g spaghetti
  • 4 Coles Australian Free Range Eggs
  • 6 bacon rashers, excess fat trimmed, thinly sliced
  • 190g jar basil pesto
  • ½ cup (40g) shaved parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the spaghetti in a saucepan of boiling water following packet directions or until al dente. Drain well, reserving ½ cup (125ml) of the cooking liquid.
  2. Step 2

    Meanwhile, fill a deep saucepan two-thirds full with water. Bring to the boil over high heat. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook, without stirring, for 2 mins for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with remaining eggs.
  3. Step 3

    Heat a large non-stick deep frying pan over high heat. Cook the bacon, stirring, for 5 mins or until crisp. Add the pasta to the pan with the pesto and reserved cooking liquid and cook, tossing the pan, for 2 mins or until pasta mixture is heated through.
  4. Step 4

    Divide mixture among serving bowls. Top with poached eggs and parmesan. Season. Serve immediately.