Friday, February 5, 2010

Wednesday - Spaghetti in Bacon and Egg Sauce 2/10

found at

• 1/2 pound sliced bacon
• 1 tablespoon Filippo Berio Extra Light Olive Oil or Filippo Berio Olive Oil
• 2 large cloves garlic, minced
• 1 pound dried spaghetti
• 1 tablespoon salt
• 4 eggs
• 1/2 cup (2 ounces) grated Parmesan cheese
• 3/4 cup (3 ounces) shredded Swiss Gruyère cheese

1. Set a covered large pot of water over high heat.

2. Place the bacon slices on a cutting board. Cut crosswise in 1/2-inch intervals. Separating some of the pieces, scatter the bacon in a large cold sauté pan. Cook over medium-high heat, stirring frquently, about 5 minutes, or until crisp. Remove with a slotted spoon to a paper towel-lined plate. Pour out and discard all the bacon drippings. Reduce the heat to low. Add the oil and garlic; stir. Cook about 1 minute, or until fragrant. Turn off the heat.

3. When the water boils, add 1 tablespoon salt and the spaghetti. Stir. Cover and return to the boil. Uncover and boil, stirring occasionally, about 10 minutes, or until al dente.

4. Meanwhile, with a fork, beat the eggs in a bowl while gradually adding 1 1/2 cups of hot water from the spaghetti pot. Reserve an additional 1 cup of the cooking water.

5. Drain the spaghetti. Add to the sauté pan. Add the egg mixture. Cook over medium-low heat, tossing constantly, about 2 minutes, or until a creamy sauce coats the spaghetti. Do not allow to boil. Remove from the heat. Add the Parmesan and Gruyére; toss to melt. Add some of the reserved water, if needed, to loosen the sauce. Sprinkle each serving with the reserved bacon.

This is great with a bag of salad and your favorite dressing!

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