2 recipes for a fast lunch that will give you energy and showcase the egg outside of its usual breakfast doldrums.
Egg Salad (except, not the kind you're probably thinking of)
Pasta Carbonara
(originally from Ruth Reichl's Garlic and Sapphires, but with a few tweaks)
1 lb. spaghetti
1/4 lb. thickly sliced bacon
2 cloves garlic, peeled
2 large eggs
Black pepper
1/2 cup grated Parmesan cheese, plus a little extra for sprinkling at the table.
Cook the pasta until al dente. Meanwhile, cut the bacon crosswise into pieces about 1/4 inch wide, and then put them in an already heated skillet and cook for about 2 minutes or until the fat begins to bubble and render. Add the garlic and cook another 5 minutes or so, until the bacon edges are beginning to crisp. Don't overcook. Meanwhile (yes, try and do all 3 tasks simultaneously, it'll keep you on your toes), break the eggs into the serving bowl and beat with a fork. Add the pepper. Remove garlic from pan (ok, I chop it up and include it in the final dish because I can't ever get enough garlic), and get rid of some of the bacon fat if it seems like an excessive quantity. Once the pasta is cooked, drain it and immediately toss it into the bowl with the beaten eggs. Mix thouroughly, allowing the heat of the spaghetti to gently cook the eggs, turning them into the sauce. Add the bacon and its fat, cheese, toss and serve hot.
Egg Salad (except, not the kind you're probably thinking of)
Pasta Carbonara
(originally from Ruth Reichl's Garlic and Sapphires, but with a few tweaks)
1 lb. spaghetti
1/4 lb. thickly sliced bacon
2 cloves garlic, peeled
2 large eggs
Black pepper
1/2 cup grated Parmesan cheese, plus a little extra for sprinkling at the table.
Cook the pasta until al dente. Meanwhile, cut the bacon crosswise into pieces about 1/4 inch wide, and then put them in an already heated skillet and cook for about 2 minutes or until the fat begins to bubble and render. Add the garlic and cook another 5 minutes or so, until the bacon edges are beginning to crisp. Don't overcook. Meanwhile (yes, try and do all 3 tasks simultaneously, it'll keep you on your toes), break the eggs into the serving bowl and beat with a fork. Add the pepper. Remove garlic from pan (ok, I chop it up and include it in the final dish because I can't ever get enough garlic), and get rid of some of the bacon fat if it seems like an excessive quantity. Once the pasta is cooked, drain it and immediately toss it into the bowl with the beaten eggs. Mix thouroughly, allowing the heat of the spaghetti to gently cook the eggs, turning them into the sauce. Add the bacon and its fat, cheese, toss and serve hot.
For a healthier version (you can't eat bacon all the time) just omit the bacon and toss the eggy pasta with lots of fresh herbs, and add some salad greens on top, salad pasta style (I like to use fresh arugla and baby spinach).You can drizzle a little olive oil over the greens to finish the dish, if desired.
No comments:
Post a Comment