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Hugo's Pasta Papa

richlor

"A perfect and wholly unique pasta blend of eggs, bacon, pasta and Italian seasonings. Great for Father's Day! Pasta Papa was created by Hugo's Restaurant in West Hollywood, CA by the Hugo's family."
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Ingredients

35 m servings 602 cals
Original recipe yields 2 servings

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fresh linguine and return to a boil. Cook until the pasta floats to the top, 2 to 3 minutes; drain and set aside.
  2. Heat vegetable oil in a large skillet over medium-high heat, and cook bacon, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and set aside. Cook and stir sausage in the same skillet, until brown and crumbly, 8 to 10 minutes. Drain excess grease.
  3. Return bacon to skillet and stir in garlic, 2 tablespoons flat-leaf parsley, green onions, garlic powder, oregano, seasoned salt, onion powder, salt, and black pepper; cook and stir just until garlic is fragrant, about 30 seconds.
  4. Stir cooked linguine into the bacon and sausage; toss lightly to combine. Stir eggs and 6 tablespoons Parmesan cheese into the pasta until eggs are set, about 2 minutes. Divide onto 2 serving plates and sprinkle each serving with 1 teaspoon parsley and 1 teaspoon Parmesan cheese.

Nutrition Facts


Per Serving: 602 calories; 31.5 g fat; 46.5 g carbohydrates; 32.3 g protein; 314 mg cholesterol; 1064 mg sodium. Full nutrition

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Reviews

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This was pretty good, hubby and kids liked it. I feel like it is missing something, I will have to play with it to figure out what it is. But a good pasta nonetheless especially when you dont ...

I made enough changes that this review might not count, but the directions for which ingredients to add when were super helpful. Changes: Left out the bacon Added mushrooms and tomato at the sa...

I read the comments so added a little cayenne and it was tasty. Also used turkey sausage and no bacon. Thanks for the recipe!

I made half a recipe of this dish, but I used spaghetti rather than the fresh linguini. I think that made a difference in this recipe because with dried pasta it was dry. The only other thing ...