Bacon and egg pasta

Prep 10 min
Total 20 min
Serves 6 to 8



450 g
rigatoni pasta
2 tsp
olive oil, divided
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)


  • 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.


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

Chatelaine Quickies: One pot pasta

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