Fettuccine with Bacon and Eggs |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/2 pound sliced bacon |
1 tablespoon extra-virgin olive oil |
1 medium onion, finely chopped |
1 cup canned chicken broth |
1/2 teaspoon salt |
4 tablespoons unsalted butter |
12 ounces spinach fettuccine |
4 large eggs |
1/2 cup finely shredded parmesan cheese |
2 tablespoons minced fresh chives or parsley |
freshly ground black pepper |
Directions:
1. Cook bacon in a large skillet until crisp. Drain and set aside. Pour all but 1 Tbsp. bacon drippings from pan. Add oil and onion and cook over medium heat until softened. Remove from heat, add chicken broth, salt and butter.
2. Bring a pot of salted water to a boil. Add fettuccine. Add eggs in their shells to pasta pot and cook until pasta is al dente. Reserve 1 cup pasta cooking water and drain pasta and eggs in a colander together.
3. Bring sauce in skillet to a simmer. Add pasta and cook, stirring until heated through. Transfer pasta to a large bowl, add 1/2 to 1 cup cooking water and 1/4 cup Parmesan cheese and toss well. Peel eggs and chop. Sprinkle egg, crumbled bacon and chives on pasta and toss. Season with pepper and toss again. Sprinkle remaining 1/4 cup cheese over individual servings.
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