Bacon and egg pasta
By Chatelaine5
PREP TIME
10 min
TOTAL TIME
20 min
Serves
6 to 8
Photo, Erik Putz.
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
- 16 g,
- Carbohydrates
- 43 g,
- Fat
- 15 g,
- Fibre
- 2 g,
- Sodium
- 635 mg.
- Excellent source of
- vitamin B12
FILED UNDER: comfort food Pasta stovetop winter
