• 1 teaspoon olive oil
  • 3 slices (about 3 ounces) Organic Prairie Turkey Bacon
  • 9 ounce (1 package) fresh linguine
  • 2 Organic Valley Extra-Large Eggs, at room temperature
  • 6 tablespoon Organic Valley Shredded Parmesan Cheese, divided
  • 1 tablespoon minced fresh chives
  •  freshly ground black pepper


Here’s a reduced-fat rendition of a classic Italian preparation. Since it features bacon and eggs, why not serve it for brunch?

Servings: 3


1. Place a large bowl and serving plates or shallow soup plates in the oven. Turn oven on to 200 to warm the plates.

2. Place a large pot of salted water over high flame. While the water is heating, place olive oil in a skillet and heat it over a medium-high flame. Lay the turkey bacon in the hot oil and fry it until crispy on both sides. Drain on paper towels and slice each piece of bacon crosswise into 1/4-inch strips.

3. When water comes to a rolling boil, stir in the linguine. While the linguine cooks, beat the eggs in a bowl with half the Parmesan, the chives and pepper to taste (be generous with the pepper). Beat in 1 tablespoon of the pasta water.

4. When the pasta is cooked—that is, barely tender—remove the bowls from the oven. Drain the pasta and dump it into the large bowl. Immediately add bacon strips and egg mixture and toss well. Keep stirring until the egg mixture sets and clings to the pasta. (If the pasta cools off too quickly, you can finish the dish in the skillet over a low flame.) Divide pasta onto serving plates, sprinkle with remaining Parmesan, and serve immediately.

Copyright by Terese Allen