| Recipe: |
Minimally modified from Bob Blumer's book, Surreal Gourmet
4-6 strips bacon, chopped into 1/2" pieces
up to 4 oz pre-cooked barbecue chicken breast (optional)
6 shallots or 1 leek (or half a big onion if you're desperate), washed and sliced attractively
2-4 garlic cloves
1 fresh or dried hot pepper
6 sun-dried tomatoes (marinated in oil) sliced thinly
3 T. pine nuts
1/2 c. grated parmesan cheese
2 eggs
1/2 c. half and half
1/2 t. fresh ground black pepper
2 servings fresh Angel hair, egg, or spinach pasta
Fresh herbs of your choosing (Italian parsley, basil, thyme, rosemary, oregano...)
Put water on to boil to cook pasta. Fry bacon in a medium - large skillet until it's at least medium-crisp. Drain some fat if there's a lot, but leaving a bit is good. Remove bacon. Add a little butter to the bacon fat and heat to medium-high. Add shallots, garlic, hot pepper, and pine nuts and saute 5 minutes or until browned. Add pasta to water and cook. Reduce skillet heat to med-low and add tomatoes, bacon, herbs (except parsley), and chicken. Cook 2 minutes. In a bowl beat eggs, half & half, pepper, and all but 1 T of cheese. Drail pasta, add to skillet. [Depending on how done you want your eggs, either remove skillet from heat at this point (traditional) or leave it on for a bit longer if you want your eggs safely cooked.] Pour egg mixture (and parsley) over pasta. Toss for 30 seconds (or longer) to allow egg mixture to coat pasta and sauteed ingredients. Serve on warm plates... Yum-o-riffic!! |
