Bacon and eggs on pasta? Sold.
Seriously this is like putting breakfast on top of your dinner? And it’s probably one of the few times that concept works. If you don’t believe me, that’s fine. Enjoy your french toast on pork chop concept.
The original recipe calls for you to make your own pasta, but I used some fresh fettuccine to cut some time.
2 tbsp. olive oil
4 oz. bacon, cut into chunks
4 garlic cloves, minced
2 large eggs
1 cup Parmesan cheese, grated
fresh parsley, chopped
Bring a large pot of salted water to a boil and add the pasta. Cook for as long as the pasta indicates. Fresh pasta should only be about three to four minutes. Boxed pasta should take around 12 to 14 minutes.
Meanwhile, prepare the sauce. Heat the olive oil over medium heat, then add bacon and cook for three minutes. Add garlic and cook for an additional minute.
When the pasta is cooked, drain it and toss it in the bacon and garlic for two minutes.
In a separate bowl, mix the eggs and Parmesan.
Remove the pasta, bacon and garlic pan from heat and pour in the egg and cheese mixture, mixing quickly so that it thickens. Be quick, because if the egg mixture sits, you’re having pasta and scrambled eggs for dinner. And that just sounds…odd.
If the sauce is too thick, thin it out with some of the excess pasta water.
Season with black pepper and garnish with chopped parsley. Egg yolk (pictured) optional.