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Fettuccine with Bacon and Eggs

Prep time 10 mins
Cook time 30 mins
Yield 4 Servings

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

Nutrition Information

  • calories 690
  • fat 38 g
  • satfat 17 g
  • protein 28 g
  • carbohydrate 61 g
  • fiber 2 g
  • cholesterol 323 mg
  • sodium 1 mg

How to Make It

  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.