Denver Omelette-Inspired Hickory Smoked Bacon Mafaldine

Serving Size: 2-3
Prep Time:  15 Minutes
Cook Time: 25 Minutes
Total Time:  40 Minutes


1/2 lb. Pappardelle’s Hickory Smoked Bacon Mafaldine
3 Tbsp. unsalted butter, divided
1 yellow onion, chopped
1 red bell pepper, ribs & seeds removed, chopped
1 green bell pepper, ribs & seeds removed, chopped
1/2 lb. bacon, chopped
4-6 large eggs, or 2 eggs per serving
Salt & pepper, to taste


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes.
  2. Meanwhile, melt 2 Tbsp. butter over medium heat in large skillet. Add bacon, onion and peppers and cook until bacon is crispy, about 4-5 minutes.
  3. Remove bacon and vegetables from skillet and melt remaining Tbsp. of butter. Crack eggs, one at a time, into hot bacon grease and season with salt to taste. Fry eggs until egg whites are almost set, about 2 minutes.
  4. Carefully flip the eggs and cook until the egg whites are opaque and the yolks are still runny, about 1 minute. Season with black pepper and remove from heat.
  5. Divide the pasta into serving dishes and top with bacon mixture and 2 eggs over easy. Serve and enjoy!