Easiest Way to Make Gordon Ramsay Penne' Pasta with back bacon white sauce and poached egg

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, penne' pasta with back bacon white sauce and poached egg. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Penne' Pasta with back bacon white sauce and poached egg is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Penne' Pasta with back bacon white sauce and poached egg is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have penne' pasta with back bacon white sauce and poached egg using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Penne' Pasta with back bacon white sauce and poached egg:

1. Make ready Pasta and Sauce
2. Take 320 grams Cooked Penne' Pasta
3. Take 10 grams Finely chopped shallot
4. Prepare 1/3 cup White wine
5. Prepare 1 Salt pepper
6. Prepare 40 grams Back bacon
7. Get 40 grams Grated, Pamesan cheese
8. Prepare 5 grams Chopped, Parsley
9. Get 1 1/2 cup Milk Cream
10. Get Poached Egg
11. Prepare 2 each Whole Egg

Instructions to make Penne' Pasta with back bacon white sauce and poached egg:

1. Heat the water to 145°F in the middium pot add whole egg cooking 45 mins and remove from the water and rest 10 mins waiting egg to set itself. Remove egg from the eggshell set aside ( be careful the water temperature)
2. Meanwhile, Heat the pan over the middium heat add back bacon and cooking 1 min. Add shallot cooking until soft add white wine simmer 1-2 mins and add milk cream simmer 1-2 mins. Put cooked penne' pasta sauteed season with salt and pepper. Remove from the stove add pamesan cheese.
3. To serve on top with poached egg and sprinkle with grated pamesan cheese and chopped parsley.

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