Penne' Pasta with back bacon white sauce and poached egg
Penne' Pasta with back bacon white sauce and poached egg

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, penne' pasta with back bacon white sauce and poached egg. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Penne' Pasta with back bacon white sauce and poached egg is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Penne' Pasta with back bacon white sauce and poached egg is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have penne' pasta with back bacon white sauce and poached egg using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Penne' Pasta with back bacon white sauce and poached egg:
  1. Prepare Pasta and Sauce
  2. Prepare 320 grams Cooked Penne' Pasta
  3. Make ready 10 grams Finely chopped shallot
  4. Make ready 1/3 cup White wine
  5. Take 1 Salt pepper
  6. Make ready 40 grams Back bacon
  7. Take 40 grams Grated, Pamesan cheese
  8. Get 5 grams Chopped, Parsley
  9. Prepare 1 1/2 cup Milk Cream
  10. Prepare Poached Egg
  11. Prepare 2 each Whole Egg
Instructions to make Penne' Pasta with back bacon white sauce and poached egg:
  1. Heat the water to 145°F in the middium pot add whole egg cooking 45 mins and remove from the water and rest 10 mins waiting egg to set itself. Remove egg from the eggshell set aside ( be careful the water temperature)
  2. Meanwhile, Heat the pan over the middium heat add back bacon and cooking 1 min. Add shallot cooking until soft add white wine simmer 1-2 mins and add milk cream simmer 1-2 mins. Put cooked penne' pasta sauteed season with salt and pepper. Remove from the stove add pamesan cheese.
  3. To serve on top with poached egg and sprinkle with grated pamesan cheese and chopped parsley.

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