Make this Pappardelle Pasta Recipe with Bacon, Egg, and Cheese for dinner tonight! Pappardelle noodles are an easy comfort food meal and this dish is a lighter version of Pappardelle Carbonara .
Pasta with Bacon, Egg and Cheese
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 egg pasta, bacon, eggs, cheese and pasta. It's super delicious and easy to make. I will go back to more clean eating another day 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 is just about 6 foot 3 and is a super active athlete. He needs as many calories as he can get and this Bacon, Egg and Cheese Pappardelle is a great way to get them in.
This dish is like a carbonara but a little lighter. Traditional pappardelle 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.
This recipe can be on your table in under 30 minutes too! This is one of my favorite reasons to make this recipe.
What are Pappardelle Noodles?
Pappardelle noodles are long flat egg noodles. They are similar to a wide fettucine noodle and hold up to a hearty sauce. These noodles originate from the Tuscany region of Italy. I love making them with a creamy rich sauce and they also go well topped with a hearty Bolognese or meat sauce.
What ingredients are in this Pappardelle Pasta Recipe?
- Pappardelle Pasta - This long, flat egg noodle is one of my favorites in delicious Italian pasta dishes.
- Eggs - I always use the large size.
- Bacon - I either use precooked bacon or keep a batch of cooked lean bacon in my refrigerator. You could use turkey bacon too if that is what you prefer.
- Parmesan Cheese - freshly grated if possible. You can easily substitute another hard Italian cheese like Romano or Pecorino.
- Olive Oil - I always have a bottle on hand as this is one of my favorite ingredients.
- Fresh Parsley - Fresh herbs always freshen up a recipe. Substitute fresh basil if you'd like to.
- Chicken Broth - The dish is already rich so I think this is a perfect touch to use as a liquid in the dish. I also prefer low sodium so you can control the amount of salt in this dish that already contains bacon and cheese which also has a considerable amount of salt.
- 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.
- Fresh herbs can really brighten up this dish. The recipe calls for parsley but basil or chives are also great in this pasta dish.
- Cook the pasta until al a dente (which means slightly undercooked with a bite). The pasta will cook a little more in the pan with the sauce.
- Make sure to turn the heat of the pan off when adding the eggs to the pasta skillet. If the heat is too high, the eggs will curdle and resembel scrambled eggs. While the pasta will still be edible, the texture will not be as pleasant.
- It is also a good idea to use room temperature eggs as this will also help make sure the eggs do not curdle.
Storing and Reheating your Pappardelle Pasta
- If you're planning on storing this pasta, ensure that it cools a bit first, then transfer to an airtight container. In the refrigerator, this dish will last 3 to 4 days.
- To reheat from the fridge, simply spoon the pasta into a microwave-safe bowl and microwave in one-minute increments until it reaches your desired temperature. You can always stir in a spoon of olive oil or a few spoons of chicken broth so it's not too dry.
- I don't recommend freezing this dish as it will change the texture.
Variations for Pappardelle Noodles
It's possible to sub another kind of pasta you'd like with this recipe! A fettucine or classic spaghetti would work perfectly, or you can make it with any long noodles you like.
You can also add some extra veggies for texture, color and nutrition. In that case, consider adding some diced tomatoes, chopped broccoli, sauteed asparagus, or spinach.
Suggested Side Dishes to Go with this Lighter Pappardelle Carbonara Recipe:
- Easy Roasted Brussels Sprouts
- Simple Balsamic Glazed Caprese Salad
- Prosciutto Wrapped Asparagus from Fifteen Spatulas
- Arugula Salad with Beets and Fennel
Other Pasta Dishes you might want to try:
- Pasta Fagioli Soup
- Cheese Tortellini with Sausage and Mushrooms
- Sausage and Pepper Pasta
- Stovetop Mac and Cheese
- Linguine with Lemon and Tomatoes from Love and Lemons
- Fried Leftover Spaghetti
If you like this pappardelle noodles recipe, please give it a 5-star rating below!
Bacon, Egg and Cheese Pappardelle
- 8 Ounces Pappardelle pasta
- 2 eggs brought to room temperature and 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
- Cook pasta in a pot of salted water according to package instructions for al a dente. Drain and keep warm.
- In a small bowl, whisk together the eggs and cheese. Set aside.
- 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.
- 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.
- Turn heat off and add egg mixture. Mix gently so that pasta is combined with the egg and cheese mixture.
- Transfer pasta to a bowl and sprinkle with parsley. Serve with extra Parmesan cheese.
First Posted February 2018; Last Updated July 2020 and January 2021