Italian Bacon & Egg Pasta with Tomatoes & Kale


Una Pentola (One-Pot) Bacon & Egg Pasta with Tomatoes & Kale

Another perfect, simple, quick, easy and flavorful example of “Northern Italian Peasant” food at it’s finest! This recipe was inspired by my Mama Carmela’s love of fresh field greens. At the first sight of mustard greens, she would gather her tools and the hunt would commence in a nearby field. Mustard or any greens work well in this recipe. I prefer the softer, less bitter taste of baby kale.

All in One Pot! Una Pentola!


1/2 pound of bacon or pancetta, sliced thin

4 cloves garlic, minced

½ pound thin spaghetti

3 1/2 -4 cups chicken broth

1-2 cups water  (start with less and add more if needed)

1/2 pound of kale, chopped

1 large chopped fresh tomato

Kosher salt, to taste, plus 1 teaspoon

½ teaspoon fresh cracked pepper

2-4 eggs, fried with soft centers


Heat a large skillet or pot over medium heat. Add bacon, cook, stirring occasionally, until browned & crisp. With a slotted spoon, transfer to a plate; set aside.

Carefully, combine garlic into bacon drippings. If need be, allow the drippings to cool slightly before adding the garlic. Warm over low heat, stirring occasionally, until the garlic softens and turns golden. Add fresh chopped kale, stir and cook for 3-4 minutes until it begins to wilt.

Add chicken broth, water and 1-3 teaspoons of salt to the garlic and kale. Bring to a full boil, add uncooked pasta and stir. Turn heat to low and simmer according to package directions, stirring occasionally. Simmer a few more minutes and add a little more water if you prefer your pasta less al dente. As the liquid reduces in the skillet with your pasta a small amount of sauce will form. Add cooked bacon and chopped tomatoes, mixing well to combine. Alter seasoning, to taste. Divide amongst 2 to 4 dishes. Fry 2-4 eggs, depending upon servings desired. Top pasta with an egg and freshly cracked pepper.

Makes 2 large or 4 average servings


10 Comments Add yours

  1. Made in Rome says:

    When in doubt, put an egg on it. Works for almost any plate of food!

    Liked by 1 person

    1. haha, Agreed!! Thanks so much!


  2. Lana my sweet friend, what are you doing to me ! This is divine !!!! I have just eaten supper and could very easily do with a plate full of your Italian Bacon and Egg pasta !!! Totally going to pin and make this. 🙂

    Liked by 1 person

    1. haha, Lynne! Thank you so much my sweet friend!!

      Liked by 1 person

  3. I’d eat a large plate of that, peasant or not! Looks delish Lana!

    Liked by 1 person

    1. haha, Kathryn! The peasants taught us how to eat well–simplicity at its finest!! 🙂

      Liked by 1 person

    1. Thank you, Freda! And SO easy!!

      Liked by 1 person

  4. Osyth says:

    That is seriously gorgeous and literally contains everything I love – I’m with your Mama Carmela on mustard greens and the kale family in general – I adore them and these babies clearly did not get chopped down in vain. Added to the list of must makes which is rapidly getting out of hand …. I basically need to be eating permanently from dawn to dusk to be able to try everything that tempts me on your site. Actually – wait, that’s not a bad idea. An Eatathon with Lana – works for me!

    Liked by 1 person

    1. Thank you, Osyth! Tender little treats from Mother Nature indeed! Oh what fun we would have!! We would need a running marathon after our eatathon, however 🙂 ♥

      Liked by 1 person

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