Pasta with Bacon and Egg

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

First, put the pasta in salted cooking water and cook according to the instructions on the packet.
Then peel the onion, dice it and fry it in hot olive oil until translucent, then add the bacon (if you use a very lean bacon, it should be warmed up shortly before the pasta is ready, otherwise it will harden).
Meanwhile, beat the eggs in a soup plate and whisk. When the eggs are completely mixed together, mix in the milk and the grated Parmesan. The whole thing should be light yellow in color, but it is better to use less milk than too much.
Drain the pasta and add to the pan with onions and bacon. Take the pan off the heat and pour the egg, milk and cheese mixture over it. Mix well, but make sure that the whole egg doesn`t stick to the bottom. In the end, each noodle should be coated with the sauce.
Tip: You can also sprinkle with chives.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.