Bacon, Egg and Cheese Pappardelle
This decadent pasta dish is easy to make and pure comfort food.
Servings 4 servings
- 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