Bacon & Egg Pasta

14 ingredients
3 steps

Ingredients

  • 12 ounces linguine dried, or thin spaghetti
  • 5 pieces thick sliced bacon chopped
  • 1/4 cup dry white wine
  • 3 cloves garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1 cup sweet pepper finely chopped red
  • 4 eggs lightly beaten
  • 3/4 cup light cream or half-and-half
  • 1 cup baby spinach fresh
  • 1/2 cup asiago cheese shredded, 2 oz.
  • 1/4 cup Italian flat leaf parsley chopped fresh, or basil
  • 1 hard cooked egg peeled and chopped
  • shredded asiago cheese
  • ground black pepper Freshly

Directions

  1. 1
    Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tbsp drippings in skillet; discard remaining drippings. Add wine, garlic, and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. Stir in red sweet pepper; cook and stir 1 minute. Reduce heat to low.
  2. 2
    In medium bowl whisk together eggs and half-and-half. Add egg mixture to skillet and cook, stirring constantly, 1 to 2 minutes or until egg mixture coats a metal spoon (160*F). Do not scramble.
  3. 3
    Add egg mixture to pasta along with bacon, spinach, the 1/2 cup Asiago, and parsley. Cook over medium heat 1 minute just to heat through, tossing with tongs to combine. Add reserved pasta cooking liquid to pasta mixture as needed to make creamy. Top with hard-cooked egg, additional Asiago, and black pepper. Serve immediately.

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