Thursday, May 21, 2009

Eggs and bacon take two

I had a bunch of that slab bacon leftover from the weekend and wanted to put it to good use before heading upstate for a camping trip in the Adirondacks. So, with bacon in mind, I raided the cabinets. Not so surprisingly (because I always gravitate towards pasta), I came up with spaghetti, a couple of onions and eggs. I caramelized the onions for depth of flavor and sweetness, cubed and cooked the bacon until it was nice and chewy (dare I say that?) and, yes, I used some of the rendered fat to coat the spaghetti. Finally, if that wasn't enough, I fried the eggs slowly making sure to leave the yolks super soft so when pierced with a fork they'd spill over the pasta adding richness and, frankly, decadence. This is straight up unabashed comfort food. Do try at home!!

Spaghetti with caramelized onions and bacon topped with an incredible egg

1 T olive oil
2 yellow onions, diced
salt and pepper
3/4 lb spaghetti
8 oz slab bacon or 6 slices, cubed
2 eggs
  • Caramelize onions following the directions in "Farmers Market Lunch" (in purple).
  • Cook pasta in liberally salted water following instructions on package. Test the pasta during the last few minutes of cooking time so as not to over cook. Reserve 1 cup of pasta water before draining pasta. This will create a "sauce".
  • Meanwhile, cook bacon until chewy but not crisp, 5-7 minutes, in a small saute pan over medium low heat. Remove from pan and set aside. Pour off all but 1 T fat and set aside.
  • Heat 1 T fat over low heat and add eggs. Cook until white has set, but yolk is still runny, 4-5 minutes.
  • Drain the pasta and return to pot. Add onions, bacon and some of the reserved water and bacon fat. Toss pasta using tongs, adding more water and fat until you reach desired consistency. I used a full cup of the reserved water and about a 1/4 cup fat. Add salt and pepper to taste and top with fried egg.
  • Enjoy!

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