Recipes and Cooking Eggs and Bacon Bucatini This hearty and cheesy cast iron skillet dish will be a hit at your next brunch By Hali Bey Ramdene Hali Bey Ramdene Instagram Website Hali Bey Ramdene has devoted her career to focusing on food and wellness. She graduated from University at Albany, SUNY where she obtained her Bachelor's Degree in Art History and Biology. Hali decided to continue her education and expand her knowledge in science where she graduated with a Master of Liberal Arts degree in Gastronomy from Boston University in 2012.As Hali continues to expand her career journey, with over 12 years of experience, she recently started her own company StudioHaliBey where she has focused her expertise on food and wellness, contributing to Bon Appétit, how2heros, Apartment Therapy Media, Clean Plates Omnimedia, Food52, and Better Homes & Gardens.Hali attended the University at Albany, SUNY in Albany, New York where she obtained her Bachelor's degree in Art History and Biology. After graduating from the University at Albany, SUNY she furthered her education at Boston University and got her Master of Liberal Arts Degree in Gastronomy. Learn about BHG's Editorial Process Published on April 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 15 mins Stand Time: 5 mins Total Time: 45 mins Servings: 6 Yield: 6 eggs + 4 cups pasta mixture Jump to Nutrition Facts Ingredients 8 ounce dried bucatini pasta 8 slices bacon, coarsely chopped 2 cloves garlic, minced ¼ teaspoon crushed red pepper 7 eggs ½ cup grated or shredded Parmesan cheese ½ teaspoon cracked black pepper ¼ teaspoon salt ¼ cup chopped fresh Italian parsley Directions Preheat oven to 400°F. Cook pasta according to package directions; drain. Meanwhile, in a 10-inch cast-iron skillet cook bacon over medium heat until lightly browned but still limp. Drain on paper towels, reserving drippings in skillet. Add garlic and crushed red pepper to reserved drippings; cook and stir 1 to 2 minutes or just until garlic is fragrant. Transfer mixture to a large bowl; cool slightly. Whisk one of the eggs, ¼ cup of the cheese, the black pepper, and salt into garlic mixture. Add cooked pasta and bacon; toss to coat. Transfer pasta mixture to skillet. Twirl and pull with two forks to create six indentations. Bake 5 minutes. Sprinkle with remaining ¼ cup cheese. Break remaining eggs, one at a time, into a small dish and slip eggs into indentations. Sprinkle eggs with additional black pepper. Bake 10 to 15 minutes more or until whites are completely set and yolks are thickened.* Cover and let stand 5 minutes. Sprinkle with parsley. *Tip If you like soft egg yolks, bake only 10 minutes since the yolks will continue to set during standing. Rate it Print Nutrition Facts (per serving) 394 Calories 18g Fat 31g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 394 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 248mg 83% Sodium 603mg 26% Total Carbohydrate 31g 11% Total Sugars 2g Protein 20g Vitamin C 3.7mg 19% Calcium 98mg 8% Iron 2.6mg 14% Potassium 198mg 4% Folate, total 31.7mcg Vitamin B-12 0.8mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.