Servings: four to six.
The eggs in the recipe may not be cooked sufficiently to eliminate all risk of salmonella; if you’re cooking for small children, the elderly, or anyone with a compromised immune system, use a pasteurized egg product instead.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was easy to make and good, but I think it would be even better substituting pancetta for the bacon. I'll try that next time.
Just finished eating this and YUM! The asparagus makes a great addition. Because I hate to wash dishes, I returned the pasta to the cooking pot to stir in the egg/cheese mixture at the end, which kept a good amount of heat available to make the eggs the right consistency. I highly recommend this recipe (but this website never disappoints!)
Quite tasty! Might add an extra slice or two of bacon the next time I make it, but otherwise wouldn't change a thing.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?