The elite of fall pastas.

Ladle your plate with green veggies and pasta and top it with a poached egg. The deliciously runny yolk not only tastes great but also acts as a sauce

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Serves 4

You will need:
For the spaghetti:
14 oz spaghetti
4 poached eggs (see recipe below)
sea salt flakes and white pepper from the mill, to taste

For the sauce:
16 oz green vegetables (flat sugar snap pea pods, zucchini, asparagus)
4 slices bacon
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons cooking cream or double cream
1⁄4 cup freshly grated Pecorino or Parmesan cheese
  1. Cook the pasta in salted water until done, according to the cooking instructions on the packet.
  2. Cut the vegetables into bite-sized chunks. Remove the hard ends of the asparagus spears.
  3. Parboil the asparagus and the zucchini chunks for 5 minutes and the pea pods for a few minutes in salted water. You can also cook them with the pasta.
  4. Chop the bacon into small cubes. Fry the cubes in a frying pan.
  5. Add the butter, oil, and cream.
  6. Combine the bacon mixture, the cooked, drained spaghetti, and the vegetables.
  7. Season with pepper and add some salt, if needed.
  8. Spoon the pasta onto plates.
  9. Garnish with poached eggs.


Photography by Recipes+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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