Bacon & Egg Pasta Recipe

Name: Bacon & Egg Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces linguine dried, or thin spaghetti; 5 pieces thick sliced bacon chopped; 1/4 cup dry white wine; 3 cloves garlic minced; 1/4 teaspoon crushed red pepper; 1 cup sweet pepper finely chopped red; 4 eggs lightly beaten; 3/4 cup light cream or half-and-half; 1 cup baby spinach fresh; 1/2 cup asiago cheese shredded, 2 oz.; 1/4 cup Italian flat leaf parsley chopped fresh, or basil; 1 hard cooked egg peeled and chopped; shredded asiago cheese; ground black pepper Freshly

Servings: persons

12 ounces linguine dried, or thin spaghetti
5 pieces thick sliced bacon chopped
1/4 cup dry white wine
3 cloves garlic minced
1/4 teaspoon crushed red pepper
1 cup sweet pepper finely chopped red
4 eggs lightly beaten
3/4 cup light cream or half-and-half
1 cup baby spinach fresh
1/2 cup asiago cheese shredded, 2 oz.
1/4 cup Italian flat leaf parsley chopped fresh, or basil
1 hard cooked egg peeled and chopped
shredded asiago cheese
ground black pepper Freshly

1
Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tbsp drippings in skillet; discard remaining drippings. Add wine, garlic, and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. Stir in red sweet pepper; cook and stir 1 minute. Reduce heat to low.
2
In medium bowl whisk together eggs and half-and-half. Add egg mixture to skillet and cook, stirring constantly, 1 to 2 minutes or until egg mixture coats a metal spoon (160*F). Do not scramble.
3
Add egg mixture to pasta along with bacon, spinach, the 1/2 cup Asiago, and parsley. Cook over medium heat 1 minute just to heat through, tossing with tongs to combine. Add reserved pasta cooking liquid to pasta mixture as needed to make creamy. Top with hard-cooked egg, additional Asiago, and black pepper. Serve immediately.

1095

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces linguine dried, or thin spaghetti, 5 pieces thick sliced bacon chopped, 1/4 cup dry white wine, 3 cloves garlic minced, and more.

Yes, Bacon & Egg Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon & Egg Pasta

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