Description
A hearty and satisfying meal that combines savory turkey bacon with scrambled eggs and pasta, all tossed in a light sauce. It’s the perfect dish for a quick dinner or brunch, packed with protein and delicious flavors.
Ingredients
For the Pasta:
- 12 ounces (340g) of pasta (spaghetti, fettuccine, or penne work well)
- Salt, for pasta water
For the Turkey-Bacon and Egg Sauce:
- 6 slices of turkey bacon, chopped
- 4 large eggs
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon red pepper flakes (optional)
- ¼ teaspoon ground black pepper
- 1 pinch of salt (to taste)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, typically 8-10 minutes, until the pasta is al dente. Once the pasta is cooked, reserve about 1 cup of pasta water to use later for the sauce. Then, drain the pasta and set it aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped turkey bacon to the skillet and cook for 5-7 minutes, stirring occasionally, until the bacon becomes crispy and golden brown. Turkey bacon tends to cook faster than traditional bacon, so keep an eye on it to prevent overcooking.
Once the turkey bacon is crisp, use a slotted spoon to transfer it to a paper towel-lined plate to drain any excess fat. Set it aside for later.
In a separate bowl, whisk together the eggs, grated Parmesan cheese, black pepper, and a pinch of salt. If you like a bit of heat, you can also add the red pepper flakes at this point. Whisk until the mixture is smooth and well-combined. This will be the creamy base for your sauce.
In the same skillet used for the turkey bacon, reduce the heat to low and add the minced garlic. Cook the garlic for about 1 minute until fragrant, making sure not to burn it.
Next, add the cooked pasta to the skillet with the garlic. Toss the pasta in the skillet to coat it with the residual bacon fat and garlic, which adds a lot of flavor.
Once the pasta is evenly coated, slowly pour the egg and cheese mixture over the pasta, tossing constantly to ensure the eggs don’t scramble. The residual heat from the pasta and skillet will gently cook the eggs, creating a creamy, velvety sauce that clings to the pasta.
If the sauce is too thick, you can add a little of the reserved pasta water, one tablespoon at a time, to thin it out to your desired consistency.
Add the cooked turkey bacon back into the skillet with the pasta and toss to combine. The crispy bacon adds a wonderful crunch and smokiness to the creamy pasta.
Once everything is combined and heated through, transfer the pasta to serving plates. Sprinkle fresh chopped parsley over the top for a burst of color and a fresh flavor. You can also add extra Parmesan cheese if desired.
Serve the Turkey-Bacon and Egg Pasta immediately while it’s hot and creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 15-20g
- Carbohydrates: 45-50g
- Protein: 20-25g