Fettuccine with Bacon and Eggs

Yield: 4 Servings
Cost per Serving: $1.99
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Nutritional Information

Amount per serving
  • Calories: 690
  • Fat: 38g
  • Saturated fat: 17g
  • Protein: 28g
  • Carbohydrate: 61g
  • Fiber: 2g
  • Cholesterol: 323mg
  • Sodium: 1mg

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

Preparation

  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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