Salted Egg Pasta with Bacon is a Filipino fusion pasta dish where spaghetti is served in a sauce made with whole eggs, parmesan cheese, and salted duck egg. This creamy and tasty pasta comes together in 15 minutes with just a few pantry ingredients.
you will love this recipe
- Perfect for a busy weeknight pasta idea.
- You can make this salted duck egg pasta your new favorite dish with just a few simple ingredients.
- If you want more salted egg and pasta recipes, check out my:
What is salted egg pasta
Salted egg pasta is a type of pasta dish using salted eggs as the main ingredient in the sauce. This dish is savory and cheesy. It is inspired by Italian cuisine by using raw beaten eggs with cheese as a sauce. This pasta sauce is simply made with whole eggs, salted eggs, and parmesan cheese.
This pasta is also very popular in the Philippines. Filipinos love to explore how to use salted duck eggs in their salad, potato chips, chicharron, and pasta.
Recipe Ingredient Notes
Check the recipe card below for the full list and exact measurements of the ingredients.
- Salted duck eggs – This will give so much flavor and seasoning to the pasta dish. You can make your salted eggs at home, but it will take a lot of time and effort, or you can use store-bought. They are accessible at any Asian Grocery Store or Internation Supermarket abroad.
- Whole eggs – We use whole eggs instead of cream for the sauce, just like the authentic carbonara sauce.
- Parmesan cheese – Shredded parmesan cheese or any of your favorite cheeses will give creaminess and richness to the dish. Be generous in adding them as toppings too.
- Bacon – This will add some crispiness to the dish. And bacon greased will add lots of flavors too.
- You can use all-purpose or heavy whipping cream to make this salted egg pasta instead of whole eggs.
- Use ground meat, mushroom, ham, or seafood instead of bacon for more texture and flavor.
- Add fresh tomato to balance the saltiness and add a bit of sweet and sour flavor.
It is very easy to make a salted egg pasta dish. If you are a fan of my creamy mushroom carbonara recipe, you will also be going to love this too.
- Whisk together two whole eggs and parmesan cheese in a bowl.
- Then add chopped salted eggs. The smaller you chop salted eggs, the better, but I like to leave some chunky pieces. You can also use a fork to mash them.
- Stir everything until well combined.
- Cook the pasta according to the package directions. First, boil a few cups of water just enough to cook the pasta. Sprinkle a pinch of salt. Adding salt is important to season the pasta.
- Let the pasta cook for a few minutes on low to medium heat.
- Be sure to check the pasta to avoid overcooking it.
- Reserve some pasta water. Use a colander to drain the rest of the water. Wash the pasta with cold water to avoid sticking together, remove excess starch, and stop the cooking process.
Cooking salted duck egg pasta
- Fry the bite-size bacon until golden brown and crispy enough to your liking.
- Take them out and set them aside for toppings later. Save about two tablespoons of the bacon greased and drain the rest.
- Saute garlic in the same skillet with the bacon grease until fragrant.
- Add cooked pasta and let it warm up, and then add the egg sauce. Turn off the heat. Stir everything until the pasta is coated with the sauce. Add some pasta water if the pasta is too dry. Serve and enjoy.
- Cook the pasta until al dente and rinse with cold water to prevent them from sticking and overcooking.
- To avoid the eggs from curdling, remove the pasta from the heat immediately once the pasta is coated in the sauce.
What to serve with this dish
- This egg pasta is best to be paired with a slice of artisan bread or sourdough bread on the side.
- This can be served with an appetizer such as beef lumpia, pork lumpia, or puto cheese for dessert as well.
Make-ahead, Storage Tips, and reheating
- Make-ahead: Cooking the pasta ahead can save you time. You can also make the egg sauce mixture ahead of time and be sure to store them in the refrigerator. Then take them out when ready to cook.
- Storage: Transfer the leftover egg pasta to a container and store it in the refrigerator for up to 5 days.
- Reheating: Reheat this in a saucepan on low to medium heat with a splash of water if it is dry until warm.
Questions and Answers
Hard boil salted eggs will last up to 1 month in the refrigerator. Salting the egg is a process of preserving and storing them for a very long time and transporting them from one place to another without breaking.
Eggs are a good source of several nutrients. It is rich in healthy fats, proteins, vitamin A, and certain B vitamins. As for the minerals, they contain iron and selenium. Selenium is an important mineral that helps the immune system to function properly. Iron, on the other hand, is essential for healthy blood cells. Cage-free, free-range is rich in omega-3 fatty acids.
The ones that are sold in the store are usually cooked already. The reason for cooking the eggs after they are fully cured is to preserve the salted eggs for longer. Always check the label to be sure.
A salted egg is more on the salty side from the preservation process. That is because of soaking the egg in a generous amount of salty brine.
Salted Egg Pasta Recipe
- 1 skillet
- 1 Saucepan
- 8 ounces spaghetti noodles uncooked
- 4 strips bacon diced
- 2 cloves garlic minced
- 2 large whole eggs raw
- 3 large whole salted eggs cooked
- ¾ cup parmesan cheese and more for toppings
- Make the sauce by combining parmesan cheese, eggs, and chopped salted eggs. Whisk until well combined.
- Cook pasta in 8 cups of boiling water with a pinch of salt until al dente. Drain the water and rinse the pasta with cold water to stop cooking and remove the excess starch.
- Fry the bacon in a skillet until light golden brown and crispy. Take them out from the skillet and set them aside for toppings. Keep two tablespoons of bacon grease in the skillet and discard the rest.
- Saute minced garlic until fragrant. Add the cooked pasta and let it heat up and then add the egg sauce. Turn off the heat. Mix everything until well blended. Ready to serve.