Crispy bacon, golden red onion, creamy scrambled eggs, and short pasta come together in a simple, filling combination full of flavor. This quick pasta skillet is perfect for those times when you need to whip up a warm dinner without any fuss.
Just cook the pasta, then use one pan to sauté the bacon, onion, and eggs, and finally mix everything together. Finish the dish with fresh chives and, if you like, a sprinkle of grated Parmesan. It tastes best served immediately, while the pasta is hot and the bacon deliciously crispy.
What You’ll Need
- Short pasta such as elbows or any other small shape, amount depending on servings,
- 100–150 g bacon, for example English bacon,
- 1 medium red onion,
- 4 eggs,
- Salt to taste,
- Freshly ground black pepper to taste,
- Fresh chives for garnish,
- Optional: a bit of grated Parmesan.
The original recipe does not specify exact amounts for pasta, salt, pepper, chives, or Parmesan, so adjust them to your taste and the number of servings.
Step-by-Step Preparation:
1. Prep the ingredients: Dice the bacon into small cubes and peel and finely chop the red onion. Rinse, dry, and finely slice the chives so they’re ready for the final garnish.
2. Cook the pasta: Add the elbows or other short pasta to salted water and cook exactly according to the package instructions. Drain, rinse with lukewarm water to prevent sticking, let them drain well, and set aside.
3. Fry the bacon: Place the diced bacon in a pan and fry until crispy. Remove the bacon from the pan along with most of the rendered fat and set both aside for now.
4. Sauté the onion: Leave a little bacon fat in the pan to give the onion extra flavor. Add the finely chopped red onion and sauté until it softens and turns golden.
5. Prepare the eggs: Beat the eggs and pour them over the sautéed onion. Stir continuously and cook until they reach your preferred scrambled egg consistency. Season the mixture with salt and pepper to taste.
6. Combine with pasta: Add the cooked and well-drained pasta to the scrambled eggs and onion. Mix everything thoroughly but gently so the eggs and onion are evenly distributed and the flavors come together.
7. Finish: Divide the pasta mixture onto plates and generously sprinkle with the crispy bacon pieces. Add freshly chopped chives and, if you like, a bit of grated Parmesan.
8. Serving: Serve the dish immediately while the pasta and eggs are hot and the bacon remains crispy. If you saved some bacon fat, use it as you like so the meal isn’t too greasy.
How to Keep Bacon Crispy
Don’t mix the fried bacon into the pan with the pasta—instead, keep it aside until serving. This way, it won’t absorb moisture from the eggs and pasta and will stay pleasantly crispy on the plate.
Leave only a little bacon fat in the pan for sautéing the onion. Add the rest only if you want more flavor, as the bacon itself gives the finished dish plenty of richness.
How to Work with Scrambled Eggs
Add the eggs only once the onion is soft and golden. Stir regularly as they cook and let them set to your preferred consistency. Only then add the pasta so all the ingredients blend evenly.
Final Tip
You can swap elbows for any other short pasta that mixes well with eggs and onion. Add the chives only at the end so they keep their fresh flavor. For a richer result, sprinkle each serving with a bit of grated Parmesan.
