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Creamy Bourbon Eggs Pasta

Fettuccine tossed in a rich, reduced bourbon cream sauce with crisp bacon, topped with jammy soft-boiled eggs.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 610
Ingredients Method

Ingredients
  

  • For the Pasta and Eggs
  • 12 oz 340g fettuccine or pappardelle
  • 4 large eggs
  • 4 slices about 4 oz / 115g bacon, chopped
  • For the Bourbon Cream Sauce
  • 1/3 cup 80ml non-alcoholic bourbon extract or flavoring
  • 1 cup 240ml heavy cream
  • 2 tablespoons 25g brown sugar
  • 1/2 cup 50g grated Parmesan, plus more for serving
  • 1 garlic clove minced
  • Salt and black pepper to taste
  • 2 tablespoons fresh chives chopped, for serving

Method
 

  1. Boil the eggs for exactly 6 minutes for a jammy yolk. Transfer to an ice bath, then peel and set aside.
  2. Cook the pasta until al dente. Reserve 1/2 cup (120ml) pasta water, then drain.
  3. Cook the chopped bacon 5 to 6 minutes, until crisp. Remove with a slotted spoon, leaving the fat in the pan.
  4. Add the garlic to the bacon fat and cook 30 seconds, until fragrant.
  5. Add the bourbon extract and brown sugar. Simmer 2 to 3 minutes, until reduced by about half.
  6. Stir in the heavy cream. Simmer gently 3 to 4 minutes, until the sauce coats a spoon.
  7. Remove from heat. Stir in the Parmesan until smooth, loosening with pasta water as needed.
  8. Add the pasta and bacon to the sauce, tossing to coat. Season with salt and pepper.
  9. Halve the peeled eggs and arrange over the pasta. Finish with chives and extra Parmesan.