Anybody who knows me knows that I've been adding an egg to just about everything I eat before it became cool: a runny yolk on a burger, a fried egg on my sandwiches, a diced boiled egg into my vinaigrettes. I can't get enough.
One of my favorite things to do is put a few fried eggs over pasta. Much like in a classic carbonara, when you cut into it, the egg yolk becomes a savory sauce that coats the noodles beautifully.
For this dish, I brought a few of my favorite morning ingredients together for a breakfast pasta. Made with bacon, brown butter, a generous sprinkling of coarse black pepper and a couple of fried eggs, this is a rich, heart-stopping dish that should be eaten with caution—no matter what time of day you decide to dig into it.
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Salt, to taste
1 pound fresh fettuccine pasta
4 slices of thick-cut bacon cut in ½-inch cubes
1 teaspoon lemon zest
1 teaspoon coarse black pepper
3 ounces grated Parmigiano-Reggiano, to serve
Grated nutmeg, to taste
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain the pasta, reserving ½ cup of the pasta water and setting it aside.
2. In a large skillet over medium heat, add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5 minutes. Remove the bacon using a slotted spoon and set aside. Add the butter to the pan and melt until it becomes foamy and golden brown, about 5 minutes. Add the eggs to the pan and cook, spooning the butter over them, until the whites are crispy and brown on the edges but the yolks remains runny, about 2 to 3 minutes. Transfer the eggs to a plate and set aside.
3. Add the pasta, reserved bacon and pasta water to the skillet and toss until warm and a sauce has formed. Add the lemon zest and pepper and season with salt.
4. To serve, divide the pasta among 4 plates and top each serving with a fried egg. Sprinkle with Parmigiano-Reggiano and grated nutmeg and serve immediately.
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