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Penne with bacon, pea, asparagus and poached egg

Recipe from: December 2011

Ingredients 11
Servings 4
Time 00:10


  • 2
    olive oil
  • 1
    packet (250 g) shoulder bacon, diced
  • 200
    fresh asparagus spears, trimmed into bite-sized pieces
  • 100
    fresh (or frozen) peas
  • 4
    large free-range eggs
  • 2
    white vinegar
  • 250
    penne, cooked until al dente
  • 1/2
    Parmesan shavings
  • 3
    Parmesan-infused olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste


Heat the oil in a large frying pan and fry the bacon until crispy and golden.
Remove the pan from the heat and keep to one side.
Steam or cook the asparagus and peas in minimal boiling water for 1 minute.
Refresh with ice-cold water.

To poach the eggs, bring a medium pot of water to a rolling boil and add the vinegar.
Use a spoon to make a whirlpool in the pot and carefully crack an egg in the centre.
Leave to poach for about 1 minute.

Remove with a slotted spoon and place in a bowl of cold water.
Repeat with the remaining eggs.
When ready to use the eggs, transfer into a bowl of hot water to heat up.

Add the asparagus, peas and penne to the pan of bacon and toss until well combined.
Mix the Parmesan-infused olive oil and lemon juice through the pasta and season with salt and pepper.

Serve in bowls, sprinkle with Parmesan shavings and top with poached eggs.

Replace the bacon with smoked salmon.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.

This recipe appeared in an issue of Crush magazine.


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