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

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

30 minutes total / Calories 622

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.


Serves 6

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


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs


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.

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