Bacon and egg pasta

3

PREP TIME

10 min

TOTAL TIME

20 min

Serves

6 to 8

Bacon and egg pasta

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