Bacon-and-Eggs Pasta Recipe

Servings: 4

The eggs in this dish, similar to a pasta carbonara, merely cook by the heat of the ingredients already cooked and waiting in the skillet. The addition of the mushrooms and broccoli make this a complete meal.



12 ounces penne pasta (or a mix with rigatoni)

1 tablespoon olive oil

8 ounces thick (about ½-inch thick) bacon finely chopped

2 cloves garlic, minced

2 cups sliced mushrooms

4 eggs, beaten

½ cup (plus more for sprinkling) Pecorino Romano cheese

Salt and pepper

1 cup broccoli florets, steamed

[Click for larger image] 


Cook the pasta according to package directions in boiling salted water. Reserve ½ cup of the cooking water.

Meanwhile, in a large skillet with Teflon™ nonstick coating, heat the olive oil and sauté the bacon about 6 minutes, just to brown lightly. Remove the bacon bits with a slotted spoon and place on a paper towel. Leave only 1 tablespoon of oil in the pan and add the garlic, sautéing for 2 minutes, and then add the mushrooms. Sauté mushrooms for about 6 minutes and return the bacon to the pan; keep on low heat.

Mix the beaten eggs in a bowl with the cheese. Add the pasta to the skillet and toss with the bacon and mushrooms. Add 2 to 4 tablespoons of the reserved pasta cooking water, enough to cover the bottom of the pan. Remove the skillet from the heat and pour in the egg, tossing over the pasta until lightly coated. Add more water for a smoother sauce. Season with salt and pepper, and transfer to a serving bowl or platter; top with the steam broccoli and serve.  

[Printer-friendly PDF available]