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Bacon, Egg and Cheese Pappardelle

This decadent pasta dish is easy to make and pure comfort food.
Course pasta
Cuisine Comfort Food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 403kcal
Author Lisa Grant


  • 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


  • Cook pasta in a pot of salted water according to package instructions. 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.


Calories: 403kcal | Carbohydrates: 43g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 152mg | Sodium: 459mg | Potassium: 307mg | Fiber: 2g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 2mg