Spaghetti Napolitan
Updated June 10, 2025
Linda Xiao for The New York Times. Food stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
8 ounces spaghetti
¼ cup ketchup
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon sugar
Olive oil
2 slices thick-cut bacon, cut into 1-inch pieces
2 garlic cloves, sliced
1 small carrot, sliced
½ yellow or white onion, sliced
¼ green bell pepper, sliced
Freshly ground black pepper
2 large eggs
Radish sprouts or chopped parsley, for garnish
Nutritional analysis per serving (2 to 4 servings)
52 grams carbs; 103 milligrams cholesterol; 362 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 3 grams fiber; 551 milligrams sodium; 13 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of salted water to a boil. Cook the spaghetti according to package instructions and drain.
- Step 2
While the pasta cooks, in a small bowl, stir together the ketchup, soy sauce, Worcestershire sauce and sugar and set aside. Heat a large skillet over high and add enough oil to lightly coat the bottom. Add the bacon, garlic, carrot, onion and bell pepper and spread evenly. Cook, stirring once, until fragrant and starting to brown at the edges, about 1 minute. Cover with a lid and cook on low until the vegetables are crisp-tender, 3 to 5 minutes.
- Step 3
Add the drained pasta and ketchup mixture, then turn the heat to high. Toss to combine, adding small splashes of water to loosen the pasta if needed, and stir-fry until the sauce darkens a shade and starts to stick to the pan, 1 to 2 minutes. Season with salt and 10 turns of black pepper. Remove from heat and cover until ready to serve.
- Step 4
Separately, heat a medium nonstick skillet over medium. Add enough oil to lightly coat the bottom, then crack in the eggs. When the whites start to set, add 2 tablespoons water around the eggs and cover with the lid you’ve been using for the pasta. Cook until the yolks are still jiggly but covered over with white, 1 to 2 minutes. Season with salt.
- Step 5
Divide the spaghetti between two plates, then top each with a fried egg and garnish with the radish sprouts.
Private Notes
Comments
When I was in the Navy, stationed in Japan, back in 1968, fried spaghetti was served by Japanese cooks in the Base snackbar. Everything, like hamburgers or hotdogs was cooked on the grill. The fried spaghetti replaced French fries. While your burger was cooking, a handful of pre-cooked and oiled pasta was tossed on the grill, given a few squirts of ketchup, and few flips with a spatula. All things considered, it probably began as a cross-cultural dish based on opportunity and supplies on hand.
when i worked at a japanese company in japan in the late 80’s, this was served in the company cafeteria…at room temperature as was every dish …i thought it one of the most disgusting dishes i’d ever eaten.
Simple and delicious. The picky 9 year old and even more picky grandparents all loved it. I upped the veggie level quiet a bit with carrots, cherry tomatoes and peas. The sauce was so easy and so satisfying. On permanent rotation in our house.
Very tasty if not very sticky. I didn’t think the egg was necessary so I omitted it.
Super easy to prepare & the adults loved the mix of sweet & sour. Unfortunately it didn’t pass the 6 year old picky eater who is also Italian test. But I will keep the recipe on standby as it’s super easy to halve for one person. Next time I will crank the heat for more crispy pasta, try the egg on top & maybe try with mushrooms.
Delicious! Watching this be eaten on Samurai Gourmet always made me want to try it. My very picky toddler loved it. Added a little more soy sauce to balance the sweetness but overall, didn’t taste like a ketchup bomb. Will be making this again!