Summary

Ingredients

• 400 g spahetti
• 4 handfuls spinach, fresher, washed and sorted
• 1 onion (s), finely diced
• 1 clove (s) garlic, finely chopped
• 80 g bacon, sliced
• 5 egg (s), size L
• 200 ml cream
• 1 dash vinegar
• salt and pepper
• Parmesan, freshly grated
• 2 tablespoon sunflower oil, a neutral one

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Instructions

1. Cook the spaghetti al dente according to the instructions on the packet, drain and drain.
2. Cut the bacon into pieces approx. 3 - 4 cm long and fry them with the onions in a little oil in a pan until crispy. Add the spinach and garlic for the last 5 minutes and fold in a little until the spinach has collapsed. Season the vegetables with pepper and salt. Add the spaghetti to the bacon and spinach in the pan. Whisk 1 egg with the cream, add to the pan and let it thicken a little over a low heat. This takes about 5 minutes.
3. Bring approx. 1 - 1.5 liters of water to the boil in another saucepan. There should be enough water to accommodate each egg. Reduce the heat so that the water just simmered. Add the vinegar. Then break the eggs one by one and carefully lift them into the water one after the other with a soup ladle. With two tablespoons try to get the eggs as round as possible and to coat the yolks with the egg white. Let the eggs steep for about 5 minutes, until the egg white is set. The egg yolk should still be slightly runny. You can tell if it is when you lift the egg with a spoon in the water.
4. Arrange the finished pasta on plates, place a poached egg on top of the pasta on each plate and top with any parmesan cheese. If you like, you can also add freshly ground pepper and a little salt to the poached egg.