Recipe: Scrambled-egg pasta
- 4 eggs
- 1/2 cup grated Parmesan
- 8 slices thick bacon, chopped
- 1 onion, chopped
- 4 cups al dente–cooked pasta
- salt and pepper
1 In a small bowl, beat together the eggs and cheese; set aside.
2 In a large skillet over medium-high heat, fry the bacon and onion together until the meat is browned and crisp and the onion has begun to caramelize, 8 to 10 minutes.
3 Add the pasta. (If using cold, day-old pasta, cook until it’s just warmed through, about 1 minute.)
4 Pour the egg-and-cheese mixture into the skillet and reduce heat to low. Stir continuously until the pasta is coated with the eggs and they have begun to solidify.
5 Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.
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From Time For Dinner. Published by Chronicle Books. Copyright 2010 by Chronicle Books. All rights reserved. Reprinted by permission of Chronicle Books.