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Bacon and Egg Pasta

Makes: 4 to 6 servings
Start to Finish 35 mins
Bacon and Egg Pasta
Ingredients
  • 12  ounces  dried linguine 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  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.

Nutrition Facts (Bacon and Egg Pasta)
  • Servings Per Recipe 4,
  • cal. (kcal) 564,
  • Fat, total (g) 17,
  • chol. (mg) 92,
  • sat. fat (g) 8,
  • carb. (g) 71,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 28,
  • vit. A (IU) 3207,
  • vit. C (mg) 55,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 302,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 618,
  • Potassium (mg) 486,
  • calcium (mg) 222,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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