Linguine in cream sauce with poached eggs and bacon

Main Dish
2 servings
15 min
20 min


Number of serving: 2
160g Linguine

1/2 Onion

2 strips smoked bacon

2 Eggs (I used large eggs)

Cream Sauce

1/2 cup Milk

1/2 cup Whipping cream

1/2 tsp salt or to taste

Dash of black pepper


  • Cut each strip of bacon into halves. Peel and chop onion.
    Cook the linguine in lightly salted water with a touch of oil according to the instruction on the package. Drain and set aside.
    Poach eggs in water ~ Boil about 1 litre of water add 1/2 tsp of white vinegar and stir well with a spoon. Put the eggs in and cover the lid. Do not stir right away. Let it sit for about 4 minutes and gently scoop it out with a ladle.
    Fry the bacon until crispy. Drain and set aside. Stir fry the onion in the same pan. Add Cream and milk and let it simmer for a while then add salt and ground black pepper to taste.
    Toss the linguine into the sauce and serve.
    Top with bacon and poached egg.


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