Bacon & Egg Pasta

By Tangie2010

Ingredients

• 12-oz Dried Thin Spaghetti
• 5 Pieces Thick-Sliced Bacon, chopped
• 1/4 cup Dry White Wine
• 3 Cloves Garlic, minced
• 1/4 tsp Crushed Red Pepper
• 1 cup Red Bell Pepper, finely chopped
• 4 Eggs, lightly beaten
• 3/4 cup half & half
• 1 cup Fresh Baby Spinach
• 1/2 cup Asiago Cheese, shredded (2-oz)
• 1/4 cup Fresh Italian (flat leaf) Parsley or Basil, chopped
• 1 Hard-Cooked Egg, chopped
• Shredded Asiago Cheese
• Freshly Ground Black Pepper

Details

Servings 4

Preparation

Step 1

Cook pasta acording 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 a slotted spoon and drain on paper towels. Reserve 1 Tbsp drippings. Add wine, garlic, and crushed red pepper to drippings in skillet. Return to heat. Bring to a boil. Reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. Stir in red bell pepper; cook and stir 1 minute. Reduce heat to low.

In medium bowl, whisk together eggs and half-and-half. Add mixture to skillet and cook, stirring constantly, 1 to 2 minutes or until egg mixture coats a metal soon. Do not scramble.

Add egg mixture to pasta along with bacon, spinach, 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 as needed to make creamy. Top with hard-cooked egg, Asiago, and black pepper.

EACH SERVING:
Calories: 564
Fat: 17g
Fiber: 4g