Italian · Dinner
Bacon and Egg Noodles
Egg noodles tossed with crisped pork bacon, whole egg, and Parmesan in a glossy pan sauce built from rendered fat and starchy pasta water. Black pepper and parsley finish the plate. A quick weeknight riff on carbonara-style pasta, savoury and rich rather than creamy from added dairy.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
703Calories
33.1gProtein
48.6gFat
35.1gCarbs
1.2gSugar
1.8gFiber
1523mgSodium
454mgChol
17.8gSat Fat
345mgPotassium
298mgCalcium
3.2mgIron
1.8mcgVitamin B12
3.6mgVitamin C
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Bring salted water to boil. Whisk whole egg, yolk, and grated Parmesan until smooth.
2
Boil
Cook egg noodles for 6–8 minutes until tender with slight bite. Reserve 1/4 cup starchy water before draining.
3
Crisp
Sauté bacon strips in a skillet over medium heat for 5–6 minutes until fat renders and edges turn golden.
4
Plate
Off heat, toss noodles with bacon and fat. Pour egg mixture over, tossing constantly and adding pasta water until silky. Scatter parsley and pepper over top; serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.6 oz430g pork bacon
- 5.2 oz150g, dry egg noodles
- 22 eggs
- 22 egg yolk
- 2 oz56g parmesan
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp fresh parsley
- salt, to taste
