Bacon and egg pasta
11
- Prep Time10 min
- Total Time20 min
- Makes6 to 8 servings
Photo, Erik Putz.
The mighty egg pulls double duty, serving as a great start to your morning or a hearty and healthy evening meal.
Ingredients
450 g rigatoni pasta
2 tsp olive oil, divided
6 eggs
1/2 tsp salt, divided
4 slices thick-cut bacon, chopped
3/4 tsp freshly ground pepper
1 1/2 cups finely grated parmesan, divided
3 tbsp chopped parsley, (optional)
Instructions
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)
Calories 375, Protein 16g, Carbohydrates 43g, Fat 15g, Fibre 2g, Sodium 635mg.
Excellent source of vitamin B12.
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