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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. ingredients
2. oz. dried linguine or thin spaghetti
3. pieces thick-sliced bacon, chopped
4. /4 cup dry white wine
5. cloves garlic, minced
6. /4 tsp. crushed red pepper
7. cup finely chopped red sweet pepper
8. eggs, lightly beaten
9. /4 cup half-and-half or light cream
10. cup fresh baby spinach
11. /2 cup Asiago cheese, shredded (2 oz.)
12. /4 cup chopped fresh Italian (flat-leaf) parsley or basil
13. hard-cooked egg, peeled and chopped
14. Shredded Asiago cheese (optional)
15. Freshly ground black pepper
16. directions
17. 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.
18. 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.
19. 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.
20. nutrition facts
21. Servings Per Recipe 4 to 6 servings Calories564 Total Fat (g)17 Saturated Fat (g)8, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)2, Cholesterol (mg)92, Sodium (mg)618, Carbohydrate (g)71, Total Sugar (g)5, Fiber (g)4, Protein (g)28, Vitamin C (DV%)93, Calcium (DV%)22, Iron (DV%)26, Percent Daily Values are based on a 2,000 calorie diet
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