Baked Pasta With Egg

Preparation time

20 Minutes

Cooking time

50 Minutes

Serves

6

Try our unique pasta recipe this Christmas to impress your family and friends!

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Never thought of baking pasta in ramekins? Now it’s the chance to try and see how it turns out!

Ingredients

230
grams
Dried San Remo Pasta
8
slices
Bacon
, halved crosswise, then sliced lengthwise
2
cloves
Garlic
, sliced
7
Eggs
½
teaspoon
Cracked Black Pepper
¼
teaspoon
Salt
¾
cup
White Cheddar Cheese
, shredded
¼
cup
Italian flat-leaf parsley

Directions

Preheat oven to 190 degree Celcius. Grease six 10-ounce ramekins or custard cups; set aside. 
 

Cook pasta according to package directions. 
Drain and set aside.
In a large skillet cook bacon until lightly browned, but still limp. 

Transfer to paper towels; drain completely.
In a small saucepan, heat the olive oil and garlic slices over medium-low heat until olive oil is just warmed through and garlic is fragrant, 1 to 2 minutes. Remove garlic; discard.
In a large bowl add the flavored olive oil and 1 egg and whisk. Stir in pepper and salt. Add pasta and bacon; toss until coated.
Place about 1 cup pasta mixture in each ramekin or custard cup and twirl mixture with a fork, creating an indent in the center of each. 

Bake 5 minutes. Sprinkle with cheese. Crack remaining eggs into each indent.
Bake 20 minutes more or until egg whites are firmly set and yolks are thickened. Remove from oven. Let stand 2 minutes.
Remove from ramekins. Top with parsley.

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