This vibrant one‑pan spaghetti features smoky bacon and savory smoked sausage tossed with al dente pasta, sautéed onion and garlic, and a colorful medley of fresh veggies. Sweet paprika and melted cheese create a creamy, savory sauce that clings to every strand, while diced tomato, crisp cucumber, yellow tomato, and briny olives add freshness and contrast. A finishing swirl of beaten eggs transforms into a silky coating, making each bite richly satisfying. Ready in under 30 minutes, this dish is ideal for weeknight dinners, casual gatherings, or anytime you crave a comforting yet bright pasta meal.
Preparation and Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield
Serves 4–6
Cuisine
Contemporary fusion—Italian‑style pasta meets American‑Asian flavors
Ingredients
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250 g (9 oz) spaghetti
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Salt, to taste (for pasta water and cooking)
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300 g (10 oz) bacon, diced
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200 g (7 oz) smoked sausages, sliced into rounds
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1 small onion, finely chopped
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2 cloves garlic, minced
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½ tsp sweet paprika
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1 Tbsp butter
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200 g (7 oz) hard cheese (cheddar or mozzarella), grated
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1 medium tomato, diced
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1 small yellow tomato, diced
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½ cucumber, peeled and diced
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2 Tbsp chopped green onions
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50 g (2 oz) canned olives, sliced
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2 large eggs, beaten
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Freshly ground black pepper, to taste
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1 Tbsp vegetable oil (if needed)
Step‑by‑Step Directions
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Cook the Spaghetti
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until just al dente. Reserve ½ cup of pasta water, then drain and set aside. -
Brown the Bacon & Sausage
In a wide, deep skillet over medium heat, add the diced bacon. Let it fry undisturbed for 1 minute to develop a golden crust. Stir, then add the sliced smoked sausages and cook for another 1 minute until lightly browned. -
Sauté Aromatics
Push the meats to one side of the skillet. Add the chopped onion and cook for 1 minute until translucent. Stir in the minced garlic and sauté for 2 minutes, until fragrant. -
Build the Sauce
Sprinkle in the sweet paprika and season with salt and pepper. Add the grated cheese and butter, then cover the pan and reduce heat to low. Let melt together for 5 minutes, stirring once, until a creamy sauce forms. -
Incorporate Fresh Veggies
Uncover and fold in the diced tomato, yellow tomato, cucumber, green onions, and olives. Cook, stirring gently, for 3–4 minutes so the vegetables warm but retain a slight crunch. -
Finish with Eggs
Create a well in the center of the skillet and pour in the beaten eggs. Stir briskly to scramble them slightly, letting the residual heat cook the eggs into a silky coating. If the mixture seems dry, add a splash of reserved pasta water. -
Toss with Spaghetti
Add the drained spaghetti directly into the skillet. Toss thoroughly with tongs or two forks, ensuring every strand is evenly coated in sauce. Adjust seasoning with additional salt and pepper if needed. -
Serve Immediately
Transfer to warm plates or a large serving platter. Garnish with extra green onions or a light drizzle of olive oil.
Nutritional Information (per serving, approximate)
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Calories: 530 kcal
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Carbohydrates: 52 g
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Protein: 24 g
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Fat: 26 g
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Fiber: 3 g
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Sodium: 780 mg
Cooking Tips
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Don’t Overcook Pasta: Aim for al dente so it holds up when tossed in the skillet.
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Uniform Cuts: Dice vegetables and meats evenly for consistent cooking.
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Control Moisture: Reserve pasta water to adjust sauce thickness without diluting flavor.
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Low & Slow: Melt cheese on low heat to prevent separation and ensure creaminess.
Variations
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Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic.
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Herb Infusion: Stir in fresh basil or parsley at the end for an herbal lift.
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Vegetarian: Omit bacon and sausage; increase onion and garlic, then add mushrooms or zucchini.
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Seafood Twist: Swap sausage for cooked shrimp—add at the very end to avoid overcooking.
This one‑pan spaghetti riff merges classic Italian pasta techniques with American and Asian‑inspired flavors. The idea of frying cured pork (like bacon or pancetta) for depth dates back centuries in Roman cucina (think pasta alla gricia), while the addition of sweet-savory glazes and eggs evokes East Asian “noodle omelet” traditions. It’s become popular among home cooks for its convenience: all components come together in one skillet, minimizing dishes without sacrificing complexity of flavor.
Reasons to Love It
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Speedy Weeknight Meal: From start to finish in just 30 minutes.
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Minimal Cleanup: One pot does it all—no need for extra pans.
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Balanced Flavors: Smoky pork, bright veggies, creamy cheese, and tender pasta.
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Customizable: Easily swap proteins, cheeses, or veggies to suit dietary needs.
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Crowd‑Pleasing: Appeals to both pasta purists and adventurous eaters.
Health Benefits
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Lean Protein & Eggs: Ground chicken (or turkey, if you substitute) plus eggs deliver muscle‑building amino acids.
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Veggie Boost: Tomatoes, cucumber, and olives provide vitamins A, C, and K, as well as antioxidants.
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Healthy Fats: Olives, olive oil (if used), and eggs contribute monounsaturated fats for heart health.
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Whole Grain Option: Use whole‑wheat or legume‑based spaghetti for extra fiber and sustained energy.
Serving Suggestions
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Wine Pairing: A crisp Pinot Grigio or unoaked Chardonnay cuts through the richness.
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Bread on the Side: Serve with garlic‑buttered ciabatta or focaccia to mop up the sauce.
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Light Appetizer: Start with a simple arugula salad dressed in lemon and olive oil.
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Family‑Style Presentation: Keep the skillet on the table and let guests help themselves.
Cooking Tips
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Salted Pasta Water: Season generously so the spaghetti itself is flavorful.
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Reserve Pasta Water: Helps emulsify the sauce for a silky finish.
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Low & Slow Cheese Melt: Give the cheese time to integrate without separating—cover the pan on low heat.
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Egg Integration: Create a well in the skillet to pour eggs; stir gently to avoid scrambled bits.
Variations
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Spicy Chorizo Twist: Substitute smoked sausage with sliced chorizo for a smoky‑spicy kick.
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Seafood Medley: Swap sausage for shrimp or crab—add at the end to prevent overcooking.
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Vegetarian Version: Omit meat; use mushrooms, zucchini, or roasted eggplant in its place.
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Herb‑Infused: Stir in fresh basil, oregano, or thyme just before serving for a bright herbal note.
Frequently Asked Questions
1. Can I make this gluten‑free?
Yes—use gluten‑free pasta and ensure any cured meats or sausages are gluten‑free.
2. How do I prevent the eggs from scrambling?
Stir gently over very low heat and remove from direct heat as soon as the eggs set into a creamy coating.
3. Can I prepare components ahead of time?
You can dice the vegetables and pre‑cook the bacon and sausage up to 4 hours ahead; store separately in the fridge.
4. What cheese works best besides cheddar or mozzarella?
Parmesan or Pecorino Romano add a salty, umami punch; fontina or Gruyère melt beautifully for creaminess.
5. My sauce is too thick—how can I loosen it?
Add a splash of reserved pasta water or a drizzle of olive oil until you reach your desired consistency.
6. Can I bake this dish?
While it’s designed for stovetop, you can transfer to a baking dish, top with extra cheese, and broil for 3–5 minutes for a gratin finish.
7. How can I make this spicier?
Add red pepper flakes when sautéing the garlic or drizzle with chili oil before serving.
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8. What’s the best way to reheat leftovers?
Warm gently in a skillet over low heat with a splash of water or broth to revive the sauce, or microwave in 30‑second bursts.
9. Can I freeze leftovers?
Pasta texture changes when frozen, so it’s best eaten fresh. If you must, freeze in an airtight container and reheat gently with added moisture.
10. How do I adjust for four versus six servings?
For fewer servings, reduce pasta to 200 g and scale down the other ingredients proportionally; for extra servings, simply add more pasta and veggies and increase sauce ingredients by the same ratio.