Their food blog has cultural classics from all over the globe. I have saved their website in my favorites and hope to experience some new flavors.
This Bacon and Egg Pasta Recipe would be a great weekday dinner or a perfect addition to a Sunday Brunch menu.
This recipe uses familiar ingredients. It's simple, and delicious.
Ingredients
1 lb dry spaghetti
6 strips of thick sliced bacon, 8 strips if using a thinner
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 cup grated Parmesan or Pecorino cheese
4 eggs
1/4 teaspoon of crushed red pepper
handful of roughly chopped Italian parsley
salt and fresh ground pepper to taste.
Instructions
- Add 4 - 5 quarts of salted water to a rapid boil. Add spaghetti and cook until al dente.
- In the mean time, brown bacon in a pan until crispy. Remove bacon and blot on a paper towel. Crumble when cool.
- Remove all but 1 tablespoon of bacon fat from the pan.
- Add 2 tablespoons of olive oil and garlic to the pan and cook until the garlic just begins to brown (do not burn).
- Crack eggs into the pan and cook until the egg whites are almost set (the yolks should still be runny in order to create the sauce.
- Add the drained pasta, bacon and crushed red pepper to the pan and stir, breaking up the egg whites.
- Add additional olive oil (or you can use a little of the pasta water) if the pasta is not completely coated with sauce.
- Toss with the cheese and the parsley along with a sprinkle of salt and fresh ground pepper.
FROM
Venturists
Adventures in Food and Travel
