Baked Eggs and Bacon Cream In Spinach Fettuccine Nests

You can never have too many main course recipes, so give Baked Eggs and Bacon Cream In Spinach Fettuccine Nests a try. This recipe serves 3 and costs $1.66 per serving. One portion of this dish contains approximately 21g of protein, 51g of fat, and a total of 556 calories. This recipe from Foodista requires bacon, butter, nests of spinach fettuccine, and eggs. From preparation to the plate, this recipe takes about 45 minutes. 4 people have made this recipe and would make it again. Overall, this recipe earns a pretty good spoonacular score of 41%. If you like this recipe, you might also like recipes such as Baked Eggs With Bacon And Spinach, Baked Eggs with Spinach Bacon and Avocado, and Fettuccine with Bacon and Eggs.

Servings: 3

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

3 slices bacon

1/2 stick butter

1/4 pound Parmigiano-Reggiano

1/2 cup heavy cream

2 fresh eggs

2 large/ 4 small nests of spinach fettuccine

salt and pepper

scallions (for garnish)

Equipment:

oven

wok

tongs

ramekin

muffin tray

Cooking instruction summary:

I begin with my bacon (Ive never had bacon this fresh before, from an entirely organic source so close to home that my husband is literally feeding next seasons pork belly), which I chop and try out to nice crispy cubelets. Now 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, if youre like me, some sub-urb biscuits), and 15 minutes to bake it (while you make a quick salad). So be ready. I melt my butter in my wok over high heat. I throw my pasta nests into the salted boiling water on the back burner. When my butter is melted and just begging to tan, I add my heavy cream and blend well. I bring this to a simmer for a moment. Then I add 3/4 of my cheese, which Ive shredded. (The rest I will thinly shave for a final garnish.) I blend this well, bringing it to a low simmer to thicken, until it forms a smooth sauce. I also add some salt and pepper. (Crushed red pepper flakes, nutmeg, paprika, maybe even a dash of curry powder would work nicely here, too.) Finally, I add 3/4 of my cooked bacon, and blend well with the sauce, until the flavors are beautifully infused. Its been 10 minutes, and my 11 minute pasta is just slightly undercooked (I know, cuz I bit off a snippet) perfect! Using tongs and a meshed spoon, I transfer my pasta to the waiting bacon cream, and toss well. I add a tablespoon, maybe, of the pasta water, too, just to keep the sauce wet enough to bake later. Using my tongs, I spin 1/2 of the pasta and sauce into each of two medium (10oz) ceramic ramekins, which Ive brushed down with melted butter. I sprinkle most of the rest of my bacon (reserving a few chunks for a final flourish) on top. The piece of resistance: a whole, cracked, raw egg, dropped into a wee basket I left in the middle of my pasta and sauce nests. I manage to keep the yolk whole only in one, but the other I rather hold together by virtue of a cleverly placed noodle and some dribbled sauce. I place these into a 350 oven to bake for 15 minutes, or until the whites have set, but the yolk is still glossy and runny. After coring the best bits out of a loaf of bread destined for nothing (since my husband purchased a fresher loaf of preferred pan this afternoon) with a properly sized wine-glass rim, I brushed each disk with melted butter, and layered them with some of my sprinkled cheese into 4 cups of a buttered muffin tin, and then I stuck them in my oven along with my pasta nests to brown. I consider these my sub-urb Wonderbread biscuits: quick, easy, and yummy, leaving fodder for crotons (or compost). I also threw together a quick salad of baby greens, sliced onion, strips of roasted red peppers, black olives, EVOO, and salt and pepper. Not that dinner needed these accoutrement my simmering, saucy noodle nests of runny yolk baked eggs, bac

 

Step by step:


1. I begin with my bacon (Ive never had bacon this fresh before, from an entirely organic source so close to home that my husband is literally feeding next seasons pork belly), which I chop and try out to nice crispy cubelets. Now 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, if youre like me, some sub-urb biscuits), and 15 minutes to bake it (while you make a quick salad). So be ready.

2. I melt my butter in my wok over high heat. I throw my pasta nests into the salted boiling water on the back burner.

3. When my butter is melted and just begging to tan, I add my heavy cream and blend well. I bring this to a simmer for a moment.

4. Then I add 3/4 of my cheese, which Ive shredded. (The rest I will thinly shave for a final garnish.)

5. I blend this well, bringing it to a low simmer to thicken, until it forms a smooth sauce. I also add some salt and pepper. (Crushed red pepper flakes, nutmeg, paprika, maybe even a dash of curry powder would work nicely here, too.)

6. Finally, I add 3/4 of my cooked bacon, and blend well with the sauce, until the flavors are beautifully infused.

7. Its been 10 minutes, and my 11 minute pasta is just slightly undercooked (I know, cuz I bit off a snippet) perfect! Using tongs and a meshed spoon, I transfer my pasta to the waiting bacon cream, and toss well. I add a tablespoon, maybe, of the pasta water, too, just to keep the sauce wet enough to bake later.

8. Using my tongs, I spin 1/2 of the pasta and sauce into each of two medium (10oz) ceramic ramekins, which Ive brushed down with melted butter. I sprinkle most of the rest of my bacon (reserving a few chunks for a final flourish) on top.

9. The piece of resistance: a whole, cracked, raw egg, dropped into a wee basket I left in the middle of my pasta and sauce nests. I manage to keep the yolk whole only in one, but the other I rather hold together by virtue of a cleverly placed noodle and some dribbled sauce. I place these into a 350 oven to bake for 15 minutes, or until the whites have set, but the yolk is still glossy and runny.

10. After coring the best bits out of a loaf of bread destined for nothing (since my husband purchased a fresher loaf of preferred pan this afternoon) with a properly sized wine-glass rim, I brushed each disk with melted butter, and layered them with some of my sprinkled cheese into 4 cups of a buttered muffin tin, and then I stuck them in my oven along with my pasta nests to brown. I consider these my sub-urb Wonderbread biscuits: quick, easy, and yummy, leaving fodder for crotons (or compost). I also threw together a quick salad of baby greens, sliced onion, strips of roasted red peppers, black olives, EVOO, and salt and pepper. Not that dinner needed these accoutrement my simmering, saucy noodle nests of runny yolk baked eggs, bac


Nutrition Information:

Quickview
556 Calories
21g Protein
50g Total Fat
3g Carbs
4% Health Score
Limit These
Calories
556k
28%

Fat
50g
78%

  Saturated Fat
28g
180%

Carbohydrates
3g
1%

  Sugar
1g
2%

Cholesterol
235mg
78%

Sodium
1119mg
49%

Get Enough Of These
Protein
21g
43%

Calcium
500mg
50%

Phosphorus
383mg
38%

Selenium
23µg
34%

Vitamin A
1575IU
32%

Vitamin B2
0.36mg
21%

Vitamin B12
0.92µg
15%

Vitamin K
15µg
15%

Zinc
1mg
12%

Vitamin D
1µg
10%

Vitamin E
1mg
9%

Vitamin B5
0.88mg
9%

Vitamin B6
0.16mg
8%

Magnesium
27mg
7%

Vitamin B1
0.1mg
7%

Iron
1mg
6%

Folate
22µg
6%

Vitamin B3
1mg
5%

Potassium
179mg
5%

Copper
0.05mg
3%

Manganese
0.03mg
2%

Vitamin C
1mg
2%

covered percent of daily need
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