Bacon‑Parmesan Pasta Casserole
A comforting baked pasta tossed with crispy bacon, parmesan, and a silky egg sauce. Perfect for a hearty dinner.
25 mins
5 servings
Ingredients
- 2 ½ slices of Bacon
- ⅝ teaspoon Dried Parsley
- 1 ½ cloves of Garlic
- ⅞ pound Pasta (Spaghetti)
- 3 Eggs
- ½ cup + 2 tablespoons Parmesan Cheese
- ⅝ teaspoon Black Pepper
- ⅝ teaspoon Salt
Directions
- Mise en place: Mince the garlic. Chop the bacon if needed.
- Fill a large pot with water, add the salt, cover, and bring to a boil over high heat.
- Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the bacon and set aside.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant, then turn off the heat.
- In a bowl, whisk the eggs, Parmesan, and black pepper until well mixed.
- Boil the 1 pound spaghetti until al dente. Reserve about ¾ cup + 1 ¾ tablespoons pasta water, then drain.
- Add a splash of reserved pasta water to the skillet, stir to dissolve the browned bits, then add the hot pasta and toss.
- Pour the egg mixture over the pasta and toss immediately until a creamy sauce forms.
- Stir the cooked bacon into the pasta. Add more pasta water if needed to loosen the sauce.
- Taste and adjust black pepper if desired, then top with the dried parsley and serve.
