Peppered Bacon Linguine with Mascarpone, Poached Egg, and Buttery Crumb Topping | San Giorgio Pasta Cook-Off
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An easy spin on Spaghetti Carbonara made extra special with perfectly poached eggs for a little extra decadence!
Recipe type: Main or Pasta
Cuisine: Italian
Serves: 4
  • 2 slices day old Italian bread
  • 4 tablespoons unsalted butter, divided use
  • 5 quarts water, plus additional for poaching pan
  • 1 tablespoon plus 1-1/2 teaspoons kosher salt, divided use
  • 2 tablespoons white vinegar
  • 6 slices thick-cut peppered bacon
  • 1 shallot, peeled and minced
  • 3 cloves garlic, peeled and minced
  • 1 cup heavy cream
  • 3 ounces mascarpone cheese, room temperature
  • ½ teaspoon freshly ground black peppercorns
  • ¾ pound (12-ounces) San Giorgio Linguine Pasta
  • 4 large chicken eggs, preferably pasteur raised
  • ½ teaspoon red pepper flakes, if desired
  • 1 tablespoon freshly chopped flat-leaf parsley leaves
  1. Heat oven to 350 degrees F. Place bread on a baking sheet and bake until bread is dry and lightly toasted, about 10 minutes. Process bread in a food processor to make coarse crumbs. Melt 2 tablespoons butter in a small skillet over medium heat, add the bread crumbs and stir to coat. Cook until toasted and the butter has been absorbed, about 5 minutes. Remove from heat and set aside.
  2. For the pasta, fill a large pot with 5 quarts of water, add 1 tablespoon of salt, and bring to a boil over high heat. For the poached eggs, fill a 10-inch nonstick skillet to the rim with water, add 1 teaspoon salt and the vinegar and bring to a boil over high heat.
  3. Heat a large skillet over medium heat. Add the bacon and cook, turning as necessary, until golden brown and crispy, about 4 to 5 minutes. When done, remove from pan and place on paper toweling to drain; set aside and keep warm. Add the remaining 2 tablespoons butter, shallot, and garlic to the pan and cook, stirring, until garlic is fragrant, about 2 minutes. Add the cream and mascarpone and bring to boil, stirring, until sauce thickens, about 2-3 minutes. Crumble 2 strips of the cooked bacon into the sauce and add ¼ teaspoon salt and ¼ teaspoon pepper; stir, cover, and remove from heat.
  4. Add pasta to boiling water and cook, stirring, 7 minutes (1 minute under recommended cooking time for al dente). Remove from heat and drain. (Note: Reserve ½ cup pasta water to thin sauce if necessary). Return pan with cream sauce to medium heat and add drained pasta. Stir to coat and cook for 1 minute for al dente.
  5. Meanwhile, poach the eggs. Crack the eggs into custard cups and gently tip eggs into boiling water. Turn off heat, cover, and poach 4 minutes for medium-firm eggs. Remove eggs from water with a slotted spoon; drain and set aside.
  6. Divide pasta among 4 warm plates and top with poached eggs. Crumble remaining bacon and divide evenly among plates; top with bread crumbs, red pepper flakes (if using), parsley, and remaining salt and pepper. Buon Appetito!
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