Barilla® Rigatoni Pasta with Hickory Smoked Bacon, Parmigiano Cheese, Poached Egg and Truffle Butter Recipe | US_PROD-f69ea8fd-5658-4748-b27f-2c7b342b08a9

Barilla^® Rigatoni with Hickory Smoked Bacon, Parmigiano Cheese, Poached Egg and Truffle Butter

Name: Barilla® Rigatoni with Hickory Smoked Bacon, Parmigiano Cheese, Poached Egg and Truffle Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 Box, Barilla® Collezione Rigatoni; 1 8 oz. Pkg, hickory smoked bacon, sliced thin; 4 tbsp. truffle butter; 2 tbsp. red wine vinegar; 6 Eggs, poached; ½ Cup, Parmigiano, grated; 1 tbsp. Italian parsley, chopped; To taste Salt and black pepper

30 minutes

Weeknight Weekend Gatherings Dairy/Cream Pork/Sausage Truffle

Decadent and delightful, this pasta with bacon and eggs recipe can be eaten for breakfast, lunch or dinner. Breakfast Pasta with Bacon & Poached Eggs Elevate your first meal of the day with our recipe for Collezione Rigatoni pasta with hickory-smoked bacon and poached eggs. Bronze-cut pasta soaks up the flavors of the egg yolk and truffle butter for a mouth-watering experience. Lots of freshly grated black pepper, parmigiano cheese, and chopped parsley add to the allure of this decadent dish. This rigatoni recipe works its magic for brunch, lunch, or any time of day. Collezione Rigatoni is no longer available in the US. Barilla^® Al Bronzo Mezzi Rigatoni can be substituted for rigatoni pasta.

Ingredients

6 servings

1Box, Barilla^® Collezione Rigatoni

18 oz. Pkg, hickory smoked bacon, sliced thin

4tbsp. truffle butter

2tbsp. red wine vinegar

6Eggs, poached

½Cup, Parmigiano, grated

1tbsp. Italian parsley, chopped

To tasteSalt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring two pots of water to a boil.

Step 2

Meanwhile, render bacon in a skillet over medium heat until it’s crispy.

Step 3

Cook pasta according to directions, and at the same time poach eggs in boiling water seasoned with a bit of vinegar and salt.

Step 4

Drain rigatoni two minutes under required cooking time, but reserve 1 cup cooking water.

Step 5

Toss pasta over high heat in the skillet, adding cooking water as needed to thin out the sauce.

Step 6

Turn off heat, stir in cheese, parsley and truffle butter.

Step 7

Serve topped with a poached egg with the yolk still partially running.