Name: Baked Eggs and Bacon Cream In Spinach Fettuccine Nests
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 slices bacon; 0.5 stick butter; 0.25 pound parmigiano-reggiano; 0.5 cup heavy cream; 2 eggs; 2 large nests of spinach fettuccine; 3 servings salt and pepper; 3 servings scallions

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Baked Eggs and Bacon Cream In Spinach Fettuccine Nests Recipe — Recipes Zone

Method

9 steps · 45 min

01
Cook the bacon
Chop the bacon into small cubelets. Cook them in a pan until they're nice and crispy. The rest of the meal will take less than 25 minutes: 10 minutes to boil the pasta, make the sauce, and assemble the dish, and 15 minutes to bake it.
02
Melt butter, boil pasta
Melt the 1/2 stick of butter in a wok or large pan over high heat. Meanwhile, drop the 2 large nests of spinach fettuccine into salted boiling water.
03
Add cream to butter
Once the butter is melted and just beginning to turn a light tan, add the 1/2 cup of heavy cream and blend it in well. Bring the mixture to a simmer for a moment.
04
Stir in cheese
Add 3/4 of the shredded Parmigiano-Reggiano cheese to the sauce. Reserve the remaining cheese for garnish.
05
Thicken and season sauce
Blend the sauce well and bring it to a low simmer, stirring occasionally, until it thickens into a smooth consistency. Season with salt and pepper. If you like, you could also add crushed red pepper flakes, nutmeg, paprika, or a dash of curry powder here.
06
Add bacon to sauce
Stir 3/4 of the cooked bacon into the sauce, blending it thoroughly.
07
Combine pasta and sauce
After about 10 minutes, the pasta should be slightly undercooked. Using tongs and a slotted spoon, transfer the pasta directly into the bacon cream sauce and toss well to coat. Add about a tablespoon of the pasta water to keep the sauce loose enough for baking.
08
Fill ramekins
Brush two medium (10oz) ceramic ramekins with melted butter. Using tongs, divide 1/2 of the pasta and sauce mixture into each ramekin. Sprinkle most of the remaining bacon over the pasta, reserving a few pieces for a final garnish.
09
Add eggs and bake
Carefully crack a whole, raw egg into the center of each pasta nest, trying to keep the yolk intact. Place the ramekins into a 350 oven and bake for 15 minutes, or until the whites have set but the yolk is still glossy and runny.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	556kcal	28%
Fat	51g	73%
Carbohydrate	4g	2%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Baked Eggs and Bacon Cream In Spinach Fettuccine Nests Recipe

About this recipe

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Method

Cook the bacon

Melt butter, boil pasta

Add cream to butter

Stir in cheese

Thicken and season sauce

Add bacon to sauce

Combine pasta and sauce

Fill ramekins

Add eggs and bake

Nutrition

Allergens

Reviews

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