Creamy bacon and egg linguine

This hearty pasta recipe proves that bacon and eggs should not be restricted to the breakfast table.

Recipe «Creamy bacon and egg linguine» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp extra virgin olive oil, 12 Primo Bacon Shortcut Rindless rashers or pancetta slices, cut into thin strips, 400g linguine, 300ml thickened cream, 1 garlic clove, finely chopped , 4 eggs, 1 1/4 cups grated parmesan, plus extra to serve, 2 tbsp finely chopped flat-leaf parsley leaves .

Ingredients:

• 1 tbsp extra virgin olive oil 
• 12 Primo Bacon Shortcut Rindless rashers or pancetta slices, cut into thin strips 
• 400g linguine 
• 300ml thickened cream 
• 1 garlic clove, finely chopped 
• 4 eggs 
• 1 1/4 cups grated parmesan, plus extra to serve 
• 2 tbsp finely chopped flat-leaf parsley leaves 

Instructions

1. Heat the oil in a frypan over medium heat. Add the bacon and stir for 4-5 minutes until crisp. Remove to a plate, then set the frypan aside.
2. Meanwhile, cook the linguine in a large saucepan of boiling salted water according to packet instructions. Drain, leaving the pasta in a colander, and return the pasta pan to low heat. Add the cream, garlic and half the bacon and warm through for 1-2 minutes. Return the pasta to the pan and toss to coat. Set aside, cover and keep warm.
3. Return the bacon pan to the stove over medium heat. Crack the eggs into the pan, and fry for 1-2 minutes until the whites are firm but the yolks are still runny.
4. Stir the grated parmesan through the pasta with half the parsley. Season with pepper. Divide the pasta among bowls, then top each with an egg. Serve sprinkled with remaining bacon and parsley, and extra parmesan.