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.
1 1/2 cups
- 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)
- 16 g,
- 43 g,
- 15 g,
- 2 g,
- 635 mg.
- Excellent source of
- vitamin B12