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Wednesday, November 28 2012

If you're tired of spaghetti cooked the traditional way, try this skillet version recipe that combines an egg mixture with bacon, baby spinach, pasta, and topped with shredded Asiago cheese.

 


 
Bacon and Egg Pasta
Recipe from 
Servings: Makes 4 to 6 servings.
Total Time: 35 mins
 
 
ingredients
  •  
    12  oz.  dried linguine or thin spaghetti
  •  
     pieces  thick-sliced bacon, chopped
  •  
    1/4  cup  dry white wine
  •  
     cloves  garlic, minced
  •  
    1/4  tsp.  crushed red pepper
  •  
     cup  finely chopped red sweet pepper
  •  
       eggs, lightly beaten
  •  
    3/4  cup  half-and-half or light cream
  •  
     cup  fresh baby spinach
  •  
    1/2  cup  Asiago cheese, shredded (2 oz.)
  •  
    1/4  cup  chopped fresh Italian (flat-leaf) parsley or basil
  •  
       hard-cooked egg, peeled and chopped
  •  
        Shredded Asiago cheese (optional)
  •  
        Freshly ground black pepper
  •  
 
directions
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.
 
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.
 
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 information
Per serving: Calories 564, Total Fat 17 g, Saturated Fat 8 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 92 mg, Sodium 618 mg, Carbohydrate 71 g, Total Sugar 5 g, Fiber 4 g, Protein 28 g. Daily Values: Vitamin C 93%, Calcium 22%, Iron 26%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:04 am   |  Permalink   |  0 Comments  |  Email
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