Pastia
by chefdz
Cheese egg and linguine dish for brunch
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INGREDIENTS
- 1 Pound Linguini
- 2 Pounds Bacon ; Thick Cut in 1/2 inch slices
- 1 Large Onion ; Small Dice
- 12 Large Eggs
- 1 Cup Pecorino Romano ; Grated
- 1/2 Cup Parsley ; Finley Chopped
- 1/2 Cup Parmigiano-Reggiano ; Grated for Garnish
- 1/2 Cup Scallions ; On a Bias for Garnish
- 1/2 Cup Provolone ; Grated
INSTRUCTIONS
1. Preheat oven to 450 degrees
2. Cook the linguini to a l'dente
3. Over medium heat saut'e the bacon until cooked through but not crisp. Remove from the pan and set aside.
4. Add the onions to the pan with the bacon fat and cook to translucent.
5. Drain the pasta and add to the bacon, onions and bacon fat. Toss until fully coated and allow to cool.
6. Crack the eggs to a large bowl and scramble. Add the Pecorino Romano, Provolone and parsley. Pour the eggs over the
pasta and toss to coat. Pour into a buttered casserole dish.
7. Bake for 35 to 45 minutes. Cover with foil if the top becomes to crisp.
8. Garnish and serve hot.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (311g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 860 | ||
| Calories from Fat: 569 (66%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 63.2g | 84 % | |
| Saturated Fat 23.4g | 117 % | |
| Monounsaturated Fat 25.6g | ||
| Polyunsanturated Fat 6.9g | ||
| Cholesterol 635.1mg | 195 % | |
| Sodium 1347.6mg | 46 % | |
| Potassium 516.3mg | 14 % | |
| Total Carbohydrate 29.5g | 9 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 29g | ||
| Protein 42g | 60 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 860
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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