Fettuccine with Bacon and Eggs

Fettuccine with Bacon and EggsRecipe
4 Servings

Cost per Serving:



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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


Prep: 10 Minutes
Cook: 30 Minutes

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.

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.

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.

Created date

October 2005

Nutritional Information

Calories 690
Fat 38 g
Satfat 17 g
Protein 28 g
Carbohydrate 61 g
Fiber 2 g
Cholesterol 323 mg
Sodium 1 mg