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
Cook the pasta in salted water until done, according to the cooking instructions on the packet. Cut the vegetables into bite-sized chunks. Remove the hard ends of the asparagus spears. 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. Chop the bacon into small cubes. Fry the cubes in a frying pan. Add the butter, oil, and cream. Combine the bacon mixture, the cooked, drained spaghetti, and the vegetables. Season with pepper and add some salt, if needed. Spoon the pasta onto plates. Garnish with poached eggs.