Time is tight this week, so I’ll say just this: try this dish. It’s really really good and easy to make. And it’s from the April 2017 Food & Wine issue.
What you’ll need:
- 1 lb spaghetti
- 5 large egg yolks
- 1 large egg
- 1 cup (4 oz) finely shredded smoked Gouda + some for serving
- 1T extra-virgin olive oil
- 6 oz thick bacon, diced
- 0.75t crushed red pepper
What to do:
Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of the cooking water before draining.
Beat the egg yolks, whole egg, 1 cup of shredded Gouda, 0.5t salt and 2t pepper in a large bowl—yes, a large one. You’ll see why in a couple of steps. Gradually whisk in 0.5 cups of the reserved cooking water. This will temper the eggs.
In a large heavy pot or fry pan (I used a cast iron pan), heat the olive oil and add the bacon, cooking over medium heat until the fat is rendered—not crisp (about 5 mins). Add the cooked pasta, crushed red pepper and 0.25 cups of the reserved cooking water. Cook, tossing often until the pasta is coated.
Now, scrape the pasta/bacon into the large bowl with the egg, and toss until creamy and the cheese melts. Add more cooking water if it’s too dry.
Season to your liking with salt and pepper, then divide into serving bowls, providing more shredded pasta at the table for topping.
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