Crispy Pasta Chips

32,653 Views3092

INGREDIENTS:

  • 1/2 box (8 ounces) spaghetti
  • 5 tablespoons heavy cream
  • 2 ounces bacon, cubed
  • 1/2 bunch parsley, chopped
  • 1 clove of garlic, finely chopped
  • 1/2 cup grated Parmesan
  • 2 eggs
  • 4 teaspoons breadcrumbs


    • METHOD:

    Preheat the oven to 390°F.
    Cook the noodles, drain them and put them back in the pot.

    To the pot, add the cream, bacon, garlic, parsley, Parmesan and eggs.
    Gently heat everything while stirring until the eggs thicken.
    (Remove from heat before it gets really firm.)

    Using spoons, roll the noodles into 12 chips, and place them on a baking tray lined with parchment paper.
    Sprinkle with breadcrumbs and more Parmesan.
    Bake for 10-15 minutes until crispy.

    You May Like

    COMMENTS / REVIEWS

    1. B
      Becky

      i loved it so simple but very elegant.

    2. r
      rita

      You are a culinary genius! We loved the recipe.

    3. R
      Regina

      This is absolutely wonderful!

    4. J
      Janet_C

      I am currently eating it by the bucket

    5. K
      Kristy

      Love this recipe

    6. s
      susan briscoe

      What a beautiful recipe you put together for us.

    7. L
      LP

      I have lost track of all the times I have used this recipe. Always great!

    8. E
      Ellen

      This looks like an easy recipe and healthy, too.

    9. L
      Lindsey

      Made this last night and I absolutely love it.

    10. E
      Espahan

      These were delicious! Will definitely make again…

    11. S
      Sheila

      Great option to make and take to lunch.

    12. B
      Becky

      OMG. Thank you for this recipe, it is wonderful!

    13. T
      Tiffany

      Hi there -- just wanted to say thanks for the recipe.

    14. S
      Stephany

      Thank you for another winner recipe!

    15. Y
      Yvonne

      Made this today for my family - they loved it!

    16. d
      dee man

      This is a very easy recipe- it's simple but delicious

    17. M
      Mark Thoeny

      I absolutely love the simplicity of this recipe.

    Leave a Comment