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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My kind of meal! Simple to make, simple ingredients, delicious flavor. Recipe is from Better Homes and Gardens. Ingredients:
12 ounces dried linguine or 12 ounces thin spaghetti |
5 pieces thick-sliced bacon, chopped |
1/4 cup dry white wine |
3 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
1 cup finely chopped sweet red pepper |
4 eggs, lightly beaten |
3/4 cup half-and-half or 3/4 cup light cream |
1 cup fresh baby spinach |
1/2 cup asiago cheese, shredded (2 oz.) |
1/4 cup chopped fresh italian parsley (flat-leaf) or 1/4 cup basil |
1 hard-cooked egg, peeled and chopped |
shredded asiago cheese (optional) |
fresh ground black pepper |
Directions:
1. 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.
2. 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.
3. 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.
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