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Bacon and egg pasta

10

  • Prep Time10 mins
  • Total Time20 mins
  • Makes6 to 8 servings
Bacon and egg pasta

Photo, Erik Putz.

Chatelaine Triple Tested

The mighty egg pulls double duty, serving as a great start to your morning or a hearty and healthy evening meal.

Ingredients

  • 450 g rigatoni pasta

  • 2 tsp olive oil, divided

  • 6 eggs

  • 1/2 tsp salt, divided

  • 4 slices thick-cut bacon, chopped

  • 3/4 tsp freshly ground pepper

  • 1 1/2 cups finely grated parmesan, divided

  • 3 tbsp chopped parsley, (optional)

Instructions

  • COOK pasta following package directions. Drain and set aside, reserving 1 cup of the cooking liquid.

  • HEAT 1 tsp of the oil in an extra-large frying pan over medium. Fry 3 eggs until whites are almost set, leaving yolks intact, for sunny-side-up eggs, 3 min. Sprinkle with 1/8 tsp salt. Transfer to a plate and repeat, using remaining oil and eggs and another 1/8 tsp salt. Add bacon and cook, stirring until crisp, 3 to 4 min.

  • ADD pasta, reserved cooking liquid, remaining 1/4 tsp of salt and pepper, scraping pan bottom. Add eggs, breaking into pieces with a wooden spoon. Stir until yolks coat the pasta. Sprinkle with 1 cup of the parmesan and toss to combine.

  • TO serve, divide among bowls and top with remaining 1/2 cup of the parmesan and parsley.


Chatelaine Quickies: One pot pasta


Nutrition (per serving)

Calories 375, Protein 16g, Carbohydrates 43g, Fat 15g, Fibre 2g, Sodium 635mg.
Excellent source of vitamin B12.

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