Bacon & Egg Pasta

• 12 ounces linguine dried, or thin spaghetti
• 5 pieces thick sliced bacon chopped
• 1/4 cup dry white wine
• 3 cloves garlic minced
• 1/4 teaspoon crushed red pepper
• 1 cup sweet pepper finely chopped red
• 4 eggs lightly beaten
• 3/4 cup light cream or half-and-half
• 1 cup baby spinach fresh
• 1/2 cup asiago cheese shredded, 2 oz.
• 1/4 cup Italian flat leaf parsley chopped fresh, or basil
• 1 hard cooked egg peeled and chopped
• shredded asiago cheese
• ground black pepper Freshly

1. Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tbsp drippings in skillet; discard remaining drippings. Add wine, garlic, and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. Stir in red sweet pepper; cook and stir 1 minute. Reduce heat to low.
2. In medium bowl whisk together eggs and half-and-half. Add egg mixture to skillet and cook, stirring constantly, 1 to 2 minutes or until egg mixture coats a metal spoon (160*F). Do not scramble.
3. Add egg mixture to pasta along with bacon, spinach, the 1/2 cup Asiago, and parsley. Cook over medium heat 1 minute just to heat through, tossing with tongs to combine. Add reserved pasta cooking liquid to pasta mixture as needed to make creamy. Top with hard-cooked egg, additional Asiago, and black pepper. Serve immediately.

linguine, bacon, white wine, garlic, red pepper, sweet pepper, eggs, light cream, baby spinach fresh, asiago cheese, italian flat leaf parsley, egg, asiago cheese, ground black pepper

Taken from www.yummly.com/recipe/Bacon-_-Egg-Pasta-1295186 (may not work)