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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, penne' pasta with back bacon white sauce and poached egg. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Penne' Pasta with back bacon white sauce and poached egg is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Penne' Pasta with back bacon white sauce and poached egg is something which I have loved my entire life.

To begin with this recipe, we have to 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. Get Pasta and Sauce
  2. Take 320 grams Cooked Penne' Pasta
  3. Prepare 10 grams Finely chopped shallot
  4. Get 1/3 cup White wine
  5. Prepare 1 Salt pepper
  6. Take 40 grams Back bacon
  7. Take 40 grams Grated, Pamesan cheese
  8. Take 5 grams Chopped, Parsley
  9. Make ready 1 1/2 cup Milk Cream
  10. Take Poached Egg
  11. Prepare 2 each Whole Egg
Steps 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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