After a recent episode of my freezer being ‘accidentally’ turned off, I was left with a great pile of defrosted bacon that had to be used up quickly. The occurred because my dearly beloved was running around the house during an electrical storm switching everything off. Usually, he doesn’t touch the fridge or freezer, but the freezer is on a double power point and he flipped the wrong switch. GRRRR! Luckily, not too much was affected, mainly the top basket (it’s a chest freezer) which had all the bacon in it.
So, out came this Bacon and Egg Fettucine recipe which is really my take on Pasta Carbonara. When you cook a meal like this, the one real plus is that no-one in the family is going to complain. Bacon and eggs in any way, shape or form is always going to be a winner.
Bacon & Egg Fettucine
8 rashers bacon
300ml evaporated milk
Pinch of paprika
1/3 cup grated parmesan cheese
500g packet fettuccini
Start cooking the fettuccini according to the packet instructions.
While the pasta is cooking, remove the rind and excess fat from bacon and cut into thin strips. Cook bacon in a frying pan over low heat until crisp. Add cream and paprika to frying pan. Stir to combine and heat through gently.
In a bowl lightly beat the eggs. Add parmesan cheese and combine well.
When fettuccini is cooked, drain well and return to pan. Add the bacon mixture, toss until combined. Add egg mixture, toss quickly until combined – the mixture should coat the fettuccini. Serve with extra parmesan and fresh pepper.
The Klutzy Cook Notes
- I always use shortcut bacon, it has the rind and fat already removed. Pancetta can be substituted for the bacon, but of course then it would be Pancetta and Egg Fettuccini!
- When adding the egg mixture, the heat of the fettuccini will cook the egg as it clings to the pasta. This will happen pretty quickly. You don’t want the egg cooking and congealing in separate lumps.
If you have any comments or questions regarding this recipe, I’d love to hear them. Please write them below.
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