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Creamy bacon and egg linguine
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate pasta with savory bacon and creamy eggs for a satisfying meal anytime.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 12 thin bacon rashers or pancetta slices, cut into thin strips
  • 400g linguine
  • 300ml thickened cream
  • 1 garlic clove, finely chopped
  • 4 eggs
  • 100g parmesan
  • 40.00 ml finely chopped flat-leaf parsley leaves
Instructions:
  • Warm the oil in a frying pan over medium heat. Cook the bacon until crisp, stirring occasionally for 4-5 minutes. Transfer the bacon to a plate and set the frying pan aside.
  • Cook linguine in a large saucepan of boiling salted water as per package instructions. Drain the pasta in a colander and set aside. In the same pan over low heat, combine cream, garlic, and half of the bacon. Heat for 1-2 minutes. Add the pasta back to the pan, toss to coat, then cover and keep warm.
  • Put the bacon pan back on the stove over medium heat. Crack the eggs into the pan and cook for 1-2 minutes until the whites are set but the yolks remain runny.
  • Mix the grated parmesan and half of the parsley into the pasta. Season with pepper. Serve the pasta in bowls, top each portion with an egg, and sprinkle with the remaining bacon, parsley, and extra parmesan.

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