Best Bacon And Egg Pasta Recipes

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PASTA WITH WILTED GREENS, BACON AND FRIED EGG



Pasta With Wilted Greens, Bacon and Fried Egg image

The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor. As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder. And yes, there's an egg on top.

Provided by Alison Roman

Categories     dinner, lunch, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

12 ounces rigatoni or mezzi rigatoni
Kosher salt
8 ounces high-quality bacon, coarsely chopped
4 large eggs
Freshly ground black pepper
4 large garlic cloves, thinly sliced
1 bunch kale or collard greens, thick stems removed, leaves torn into 1 1/2-inch pieces
1/4 cup finely grated pecorino or Parmesan cheese, plus more for serving

Steps:

  • Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
  • Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
  • Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
  • Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
  • Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
  • Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
  • Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
  • Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams

BACON AND EGG COAL MINER'S PASTA: RIGATONI ALLA CARBONARA



Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 4 generous servings

Number Of Ingredients 11

Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper

Steps:

  • Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water. While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
  • Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
  • Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

BACON AND EGG PASTA



Bacon and Egg Pasta image

This recipe is also delicious served the next day fried until golden in a bit of olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

3 cloves garlic, lightly crushed
3 tablespoons olive oil
1/2 pound bacon, chopped
1/2 cup white wine, or water
2 large eggs
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup chopped flat-leaf parsley
1/4 teaspoon freshly ground pepper, or to taste
1 pound linguine (or any other variety pasta)
Crushed hot red-pepper flakes, for serving

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, following manufacturer's instructions.
  • Meanwhile, heat oil in medium skillet. Add garlic, and cook until it begins to sizzle. Remove garlic from the oil, and discard. Add bacon, and cook until crisp, about 4 minutes. Drain off most of the fat. Add wine or water, and cook until slightly reduced, about 2 minutes. Set aside.
  • In large pasta bowl, combine eggs, cheese, parsley, and black pepper.
  • Drain cooked pasta, and immediately add to egg mixture. Toss until well coated. Add bacon, and toss to combine. Serve immediately, sprinkled with red-pepper flakes and additional Parmesan.

RIGATONI ALLA CARBONARA (BACON AND EGG COAL MINER'S PASTA)



Rigatoni Alla Carbonara (Bacon and Egg Coal Miner's Pasta) image

Make and share this Rigatoni Alla Carbonara (Bacon and Egg Coal Miner's Pasta) recipe from Food.com.

Provided by Barbell Bunny

Categories     European

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb rigatoni pasta
salt
1/3 lb pancetta, chopped
2 tablespoons extra virgin olive oil
5 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes, crushed
1/2 cup dry white wine (or chicken stock)
2 large egg yolks
3 tablespoons parmigiano-reggiano cheese, grated (plus more for sprinkling)
1/3 cup fresh flat-leaf parsley, finely chopped
1 few grinds black pepper

Steps:

  • Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
  • While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes.
  • Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes.
  • Add wine or stock to the pan and reduce liquid by half, 2 minutes.
  • Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water.
  • Beat in parsley and pepper and set aside.
  • Drain pasta.
  • Add pasta to pan with sauce.
  • Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta.
  • Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

EGG PASTA WITH CABBAGE, POTATO AND BACON



EGG PASTA WITH CABBAGE, POTATO AND BACON image

Categories     Pasta

Yield 6 People

Number Of Ingredients 10

Ingredients
6 ounces bacon (or pancetta or guanciale), cut into ¼-inch pieces
1 medium yellow onion, sliced thin
6 cups cabbage, preferably Savoy, cored and sliced thin
1 teaspoon sugar
Olive oil, as needed
1½ large russet potatoes, peeled and diced into ½-inch pieces
¾ pound egg tagliatelle or fettuccine
Salt and black pepper, to taste
1 cup ricotta salata, crumbled

Steps:

  • Total Time: 30 minutes 1. Bring a large pot of heavily salted water to a boil. 2. Set a large sauté pan over medium-low heat. Add bacon and cook until fat is rendered and bacon is browned, about 10 minutes. Using a slotted spoon, transfer bacon to a plate. 3. Increase heat to medium and add onion. Stir to coat and cook until translucent, about 2 minutes. Stir in cabbage, sugar and pinch of salt. Cook, over medium-high heat, until lightly caramelized, about 13 minutes. As cabbage breaks down, it should be lightly coated in drippings. If it's dry, add a swirl of oil. 4. Meanwhile, add potatoes to the boiling water. Boil until al dente, about 7 minutes. Remove potatoes with a slotted spoon from the pot. Add to cabbage mixture and season with salt and pepper. Sauté until flavors meld, about 3 minutes. 5. Add pasta to boiling water. Cook until al dente. In a large bowl, toss pasta with potato-cabbage mixture, bacon and ricotta salata. Season with salt and freshly cracked pepper.

BACON AND EGG PASTA SALAD



Bacon and Egg Pasta Salad image

This is quite tasty. I didn't add salt to mine because the bacon was salty enough. I also used real bacon instead of bacon bits. Recipe courtesy of www.withablast.net.

Provided by AmyZoe

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

16 ounces elbow macaroni, cooked rinsed and drained
8 hard-boiled eggs, chopped roughly
250 g bacon bits, cooked
1 cup celery, chopped
1/2 cup red onion, chopped
1 1/2 cups mayonnaise
1 teaspoon salt
3/4 teaspoon black pepper

Steps:

  • Cook pasta until al dente in boiling water.
  • At same time, cook eggs for 9 to 11 minutes in boiling water until hard boiled. Rinse and drain both.
  • Once ingredients have cooled completely toss all ingredients together and chill at least 30 minutes before serving.

Nutrition Facts : Calories 954.6, Fat 38.6, SaturatedFat 12.2, Cholesterol 441.8, Sodium 2177.5, Carbohydrate 95.1, Fiber 4.7, Sugar 5.7, Protein 51.9

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