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Bacon and Egg Pasta

This recipe is also delicious served the next day fried until golden in a bit of olive oil.

  • servings: 4




  • 3 cloves garlic, lightly crushed
  • 3 tablespoons olive oil
  • 1/2 pound bacon, chopped
  • 1/2 cup white wine, or water
  • 2 large eggs
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 teaspoon freshly ground pepper, or to taste
  • 1 pound linguine (or any other variety pasta)
  • Crushed hot red-pepper flakes, for serving


  1. Step 1

    Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, following manufacturer's instructions.

  2. Step 2

    Meanwhile, heat oil in medium skillet. Add garlic, and cook until it begins to sizzle. Remove garlic from the oil, and discard. Add bacon, and cook until crisp, about 4 minutes. Drain off most of the fat. Add wine or water, and cook until slightly reduced, about 2 minutes. Set aside.

  3. Step 3

    In large pasta bowl, combine eggs, cheese, parsley, and black pepper.

  4. Step 4

    Drain cooked pasta, and immediately add to egg mixture. Toss until well coated. Add bacon, and toss to combine. Serve immediately, sprinkled with red-pepper flakes and additional Parmesan.

Martha Stewart Living, June 2002



Reviews (3)

  • 29 Jul, 2008

    I love this recipe!! This is truly made from the pantry and is a huge success everytime I have to come up with a meal for last minute guests. a green salad is perfect with it, and I can print out a copy of the recipe in a flash. I prefer linguine.

  • 15 Jul, 2008

    magazine version said use 1 pound pasta (penne, ziti, spagetti, or linguine

  • 15 Jul, 2008

    magazine version said use 1 pound pasta (penne, ziti, spagetti, or linguine