Bacon, Egg and Cheese Pappardelle

by lisa on February 1, 2018 · 5 comments

I advise all people following the Whole 30, Paleo and Vegetarian diet to look away from this post today. What I will show you involves bacon, eggs, cheese and pasta. It’s super delicious and easy to make. I will go back to more clean eating on Monday after the Superbowl but for now let’s be decadent.

I came up with this recipe because my teenage son loves bacon, egg and cheese sandwiches. He’s been making these sandwiches several times a week. He  just turned sixteen, is almost 6 foot 2 and plays a lot of soccer. He needs as many calories as he can get and this pasta is a great way to get them in.

This dish is a bit like carbonara but a little lighter. Traditional pasta carbonara is richer because it usually includes some type of cream and egg yolks rather than the whole egg. I used chicken broth and the whole egg so the dish was not as rich and had a little more protein. I love the addition of parsley as it adds a bright and fresh touch.

The recipe serves three to four but can easily be doubled. If you have teenagers that eat a lot or you just want some winter comfort food, this is the pasta to make.  It can be on your table in under 30 minutes too!

5.0 from 1 reviews
Bacon, Egg and Cheese Pappardelle
Recipe type: Pasta
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This decadent pasta dish is easy to make and pure comfort food.
  • 8 Ounces Pappardelle pasta
  • 2 eggs, beaten
  • ½ cup grated Parmesan cheese, plus extra for serving
  • 1 Tablespoon olive oil
  • 6 Slices precooked bacon, chopped
  • 2 Cloves minced garlic
  • 1 cup low sodium chicken broth
  • 2 Tablespoons fresh parsley, chopped
  1. Cook pasta in a pot of salted water according to package instructions. Drain and keep warm.
  2. In a small bowl, whisk together the eggs and cheese. Set aside.
  3. While pasta is cooking, heat olive oil on medium high heat in a large frying pan. Add bacon and garlic to the pan. Once the bacon and garlic start to sizzle, add chicken broth and bring to a simmer.
  4. Reduce heat to low and add drained, cooked pasta. Mix well and cook for a minute or two so that pasta blends with the liquid.
  5. Turn heat off and add egg mixture. Mix gently so that pasta is combined with the egg and cheese mixture.
  6. Transfer pasta to a bowl and sprinkle with parsley. Serve with extra Parmesan cheese.

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{ 5 comments… read them below or add one }

Marie, Mamma's Cooking February 2, 2018 at 10:31 am

This looks delicious! I made carbonara once and loved it, but yes it was too rich. This looks like a great lighter adaptation!


Anna February 2, 2018 at 2:13 pm

It looks delicious! My daughter loves pasta and it sound like she’d love this recipe! Thank you for inspiration.


Sandy February 2, 2018 at 9:34 pm

I love this version of a Carbonara! I was looking for recipe ideas for the weekend and now I’ve found one! Can’t wait to try!


Mariah Klee February 2, 2018 at 10:10 pm

This sounds super easy and yummy! The perfect winter comfort food but still light enough for summer!



Alyssa Dawson February 5, 2018 at 9:44 am

Looks super delicious and so easy to make! Going on my list of things to makes!


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