Fresh Cavatelli with Eggs & Bacon

Name: Fresh Cavatelli with Eggs & Bacon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 680 grams batch fresh cavatelli or 1 pound dried pasta; 5 larges eggs; 473 milliliters shredded Fontina Val dAosta; 0 teaspoons kosher salt, plus more for the pasta pot; 2 Tbsps extra-virgin olive oil; 1 large A heavy-bottomed nonstick skillet or sautÃ© pan, 12-inch diameter or r; 1 large A pasta-cooking pot; 227 grams or thick-cut bacon, cut in 1/2-inch pieces

Fresh Cavatelli with Eggs & Bacon might be just the main course you are searching for. One portion of this dish contains approximately 43g of protein, 43g of fat, and If you have butter, sautã© pan, bacon, and a few other ingredients on hand, you can make it. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert.

Instructions

Fill a large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Pour the olive oil into the skillet, and set it over medium-high heat. Drop in the butter, let it melt, then scatter in the bacon pieces. Cook the bacon, stirring and tossing the pieces, for 5 minutes or so, until they're crisp and caramelized. (If the bacon rendered lots of fat, you can pour off half the fat in the pan.)

Ingredients you will need

Real Bacon Pieces

Olive Oil

Butter

Bacon

Equipment you will use

Frying Pan

Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.

Ingredients you will need

Egg

Salt

Equipment you will use

Bowl

When the water is at a rolling boil, drop in the cavatelli, stir, and return the water to a boil. Cook the cavatelli 4 to 5 minutes, until al dente, lift them from the pot, drain briefly, and spill them into the skillet.

Ingredients you will need

Cavatelli

Water

Equipment you will use

Frying Pan

Pot

Over medium heat, toss the cavatelli with the bacon pieces, coating the past with the oil, butter, and bacon fat, too.

Ingredients you will need

Real Bacon Pieces

Bacon Drippings

Cavatelli

Butter

Cooking Oil

Pour the beaten eggs all over the pasta, stirring and tumbling them together; keep scraping the coagulating egg from the sides and bottom of the pan, and incorporate it in with the wet eggs. Cook for a minute or two, just until all the egg is lightly cooked and custardy and evenly scrambled into the cavatelli.

Ingredients you will need

Pasta

Egg

Equipment you will use

Frying Pan

Turn off the heat, scatter the shredded fontina over the eggs and pasta, and toss thoroughly to blend in the cheese as it melts.

Ingredients you will need

Fontina Cheese

Cheese

Pasta

Egg

Serve immediately.

From Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Knopf. Copyright © 2009 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.