Spaghetti with Frisée and Fried Egg

Name: Spaghetti with Frisée and Fried Egg
Yield: serves 4
Ingredients: Coarse salt and ground pepper; 8 ounces spaghetti; 8 ounces bacon (8 strips), cut into 1-inch pieces; 1 large head frisée, coarsely chopped; 2 tablespoons sherry vinegar; 4 large eggs; Grated Parmesan cheese, for serving (optional)

December 22, 2011

WHY IT’S LIGHT The beloved combination of spaghetti, bacon, and eggs (as in spaghetti carbonara) can still fit within a low-fat diet by replacing some of the pasta with wilted frisée. Top each serving with some crisped bacon pieces and a fried egg.

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