This recipe is just one for 1, so don't forget to double or triple it depending on how many your cooking for.
Ingredients:
2 chopped Bacon slices (leave bacon in the freezer for about 5 minutes, it makes chopping it a breeze)
1/4 lb pound of spaghetti
1 small minced shallot
1/3 cup parmigiana cheese
2 tbsp of parsley
1 large egg
1/2 tbsp unsalted butter
1/4 ground pepper
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| Before |
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| After |
1. Cook bacon in a medium skillet on medium heat until nice and crispy.
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| 2. Using a slotted spoon transfer bacon to paper towels to drain. (Resist eating!) |
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| 3. Remove skillet from heat and pour off all but 2 tbsp of bacon fat from the skillet. |
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| 4. In the same skillet on medium low heat, whisk in butter with bacon fat,then add the shallot |
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| 5. Meanwhile, cook spaghetti in salted water until al dente. (Don't over salt water, because the bacon adds a lot of saltiness) |
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| Reserving the pasta water.. |
6. Once the spaghetti is cooked, reserve 1/3 cup of pasta water, then strain noodles making sure to shake off any excess water.
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| 7. Add spaghetti, reserved pasta water, parm cheese and pepper to the skillet with the shallots cooking in the bacon fat. Cook until the sauce begins to thicken about 2-3 mintues, stirring the whole time. |
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| 8. Add bacon and parsely to pasta and toss. Season with salt and pepper to taste. |
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| Tossing the pasta |
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9. In a small skillet, fill up half way with water, heat up over high heat.Once water begins to simmer turns off, remove from heat then break the egg into a cup and gently slide into water.
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| 10. Cover and let the egg sit for about 2-3 minutes. |
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| This pasta really should come with a warning. WARNING: Eating this pasta could result in serious weight gain. |
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