ItalianMain course

Baked Eggs and Bacon Cream In Spinach Fettuccine Nests

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

Spinach fettuccine gets coated in a rich bacon cream sauce, then portioned into individual ramekins. Each nest is topped with a raw egg and baked until the whites are set but the yolk remains glossy and runny. This dish comes together in about 45 minutes, with most of that time being hands-off baking.

Recipes.zone

August 29, 2026

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9 steps · 45 min total

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.

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.

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.

Stir in cheese

Add 3/4 of the shredded Parmigiano-Reggiano cheese to the sauce. Reserve the remaining cheese for garnish.

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.

Add bacon to sauce

Stir 3/4 of the cooked bacon into the sauce, blending it thoroughly.

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.

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.

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.

Baked Eggs and Bacon Cream In Spinach Fettuccine Nests