Ingredients

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

Directions

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 tablespoon 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. 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 degrees F). Do not scramble.

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. Makes 4 to 6 servings.