Bacon And Egg Pasta

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces dried linguine or 12 ounces thin spaghetti
• 5 pieces thick-sliced bacon, chopped
• 1/4 cup dry wine
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 cup finely chopped sweet red pepper
• 4 eggs, lightly beaten
• 3/4 cup half-and-half or 3/4 cup light cream
• 1 cup fresh baby spinach
• 1/2 cup asiago cheese, shredded (2 oz.)
• 1/4 cup chopped fresh italian parsley (flat-leaf) or 1/4 cup basil
• 1 hard-cooked egg, peeled and chopped
• shredded asiago cheese (optional)
• fresh ground black pepper

Recipe

• 1 cook pasta according to package directions. drain, reserving 1 cup cooking liquid. return pasta to pan; keep warm. meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. reserve 1 tablespoon drippings in skillet; discard remaining drippings. add wine, garlic and crushed red pepper to drippings in skillet. return to heat. bring to boiling. reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. stir in red sweet pepper; cook and stir 1 minute. reduce heat to low.
• 2 in medium bowl whisk together eggs and half-and-half. add egg mixture to skillet and cook, stirring constantly, 1 to 2 minutes or until egg mixture coats a metal spoon (160 degrees f). do not scramble.
• 3 add egg mixture to pasta along with bacon, spinach, the 1/2 cup asiago, and parsley. cook over medium heat 1 minute just to heat through, tossing with tongs to combine. add reserved pasta cooking liquid to pasta mixture as needed to make creamy. top with hard-cooked egg, additional asiago, and black pepper. serve immediately.