|
"Tiny bow-tie pasta takes this supreme
comfort dish into another realm—it's kind of like fancy macaroni
and cheese with bacon, and what could be better than that?
To stay true to that ideal, you might
want to track down some local eggs and artisan bacon when you make
this dish at home." |
|
Pasta, Rice, Beans |
|
INGREDIENTS:
6 slices good-quality bacon (5oz)
1 lb Farfalline (small bow-tie pasta)
1 10 oz package frozen peas (not thawed 2 cps)
4 lg eggs (preferably organic)
1 cp grated Parmigiano-Reggiano plus additional for sprinkling.
1/2 tsp kosher salt
|
DIRECTIONS:
Cut bacon crosswise into 1/4-inch-wide strips and cook in a large
heavy skillet over medium heat, stirring occasionally, until
crisp. Remove from heat.
Cook Farfalline in a pasta pot of boiling salted water (2 tbs salt
for 6 quarts water) according to package directions, stirring in
peas 4 minutes before pasta is al dente.
Meanwhile, whisk together eggs, cheese, kosher salt, and 1 tsp
pepper in a large bowl.
Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs
along with 1/2 cup reserved cooking water and bacon with
drippings, tossing to combine.
Add more cooking water to moisten if necessary. Season with salt
and pepper.
Servings: 6
|
