Bacon and Egg Pasta

Bacon and Egg Pasta - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Savoury Bacon, Creamy Sauce, and a Poached Egg Finish!

This Bacon and Egg Pasta isn’t a carbonara, but it shares some of its characteristics. Combining crispy bacon, creamy sauce, and a poached egg for a dish that’s both rich and satisfying. Fresh chives add a touch of freshness and colour.

The pasta water also doubles as the poaching water for your eggs, so don’t tip it out. Ideally, undercook the pasta by 3 minutes, then poach the eggs in water for 3 minutes. Both should be ready at the same time.

This dish is all about balance—the savoury bacon and cheese are mellowed by the creamy sauce, a touch of wine and lemon zest to cut through richness, the freshness of the chives making every bite deliciously comforting.

Ingredients

9oz - 260g fresh egg Pappardelle
8oz - 230g smoked bacon, cut into thin lardons
1 small shallot, finely chopped
1 garlic clove
1 sprig of thyme
½ cup dry white wine
1 ¼ cups heavy cream
3.5oz - 100g Parmesan cheese, finely grated
3 large eggs, cracked into individual cups
½ cup fresh chives, finely chopped
Salt to taste
Freshly ground black pepper (generous amount)
1 Lemon (grated zest only)

Steps

Step 1
Start by cooking the pasta in a large pot of salted boiling water. Cook 3 minutes less than on the packet, as the pasta will finish cooking in the sauce later.
Step 2
In a large pan, fry the bacon lardons over medium heat until they’re slightly crisp.
Step 3
In the same pan with the remaining bacon, add the chopped shallot, cook 1 minute or until soft, then add the grated garlic cook another 30 seconds as you mix well.
Step 4
Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the sprig of thyme. Let the wine reduce by half. Then, stir in the heavy cream and Parmesan cheese. Allow the sauce to simmer gently until it thickens slightly. Season with salt and a generous amount of freshly ground black pepper.
Step 5
Stir in most of the chopped chives, saving a few for garnish. Add the sprig of thyme. The chives and thyme will add a fresh, aromatic note to the rich sauce.
Step 6
Add the drained pasta directly to the sauce (keeping the water), toss it gently to ensure it’s fully coated. Continue cooking for another 1-2 minutes, allowing the pasta to absorb the flavours and reach perfect doneness. Add the lemon zest. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 7
Meanwhile, slowly and very gently, pour in the eggs into the simmering water. It should take 3 ½ to 4 minutes to cook for runny yolks.
Step 8
Plate the pasta in individual bowls. Gently place a poached egg in the centre of each, with a sprinkle of fresh chives. When served, encourage your guests to break the egg yolk, letting it run into the creamy sauce for an extra layer of richness.

Enjoy this luxurious Bacon and Egg Pasta, where every element combines to create a dish that’s both comforting and indulgent.

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