Scrumptious, Sophisticated, Simple Recipes That Enlighten Your Taste Buds!

Italian Bacon & Egg Pasta with Tomatoes & Kale

Italian Bacon & Egg Pasta with Tomatoes & Kale

baconeggpastabest.jpg

Una Pentola (One-Pot) Bacon & Egg Pasta with Tomatoes & Kale

Another perfect, simple, quick, easy and flavorful example of “Northern Italian Peasant” food at it’s finest! This recipe was inspired by my Mama Carmela’s love of fresh field greens. At the first sight of mustard greens, she would gather her tools and the hunt would commence in a nearby field. Mustard or any greens work well in this recipe. I prefer the softer, less bitter taste of baby kale.

All in One Pot! Una Pentola!

Ingredients

1/2 pound of bacon or pancetta, sliced thin

4 cloves garlic, minced

½ pound thin spaghetti

3 1/2 -4 cups chicken broth

1-2 cups water  (start with less and add more if needed)

1/2 pound of kale, chopped

1 large chopped fresh tomato

Kosher salt, to taste, plus 1 teaspoon

½ teaspoon fresh cracked pepper

2-4 eggs, fried with soft centers

Directions

Heat a large skillet or pot over medium heat. Add bacon, cook, stirring occasionally, until browned & crisp. With a slotted spoon, transfer to a plate; set aside.

Carefully, combine garlic into bacon drippings. If need be, allow the drippings to cool slightly before adding the garlic. Warm over low heat, stirring occasionally, until the garlic softens and turns golden. Add fresh chopped kale, stir and cook for 3-4 minutes until it begins to wilt.

Add chicken broth, water and 1-3 teaspoons of salt to the garlic and kale. Bring to a full boil, add uncooked pasta and stir. Turn heat to low and simmer according to package directions, stirring occasionally. Simmer a few more minutes and add a little more water if you prefer your pasta less al dente. As the liquid reduces in the skillet with your pasta a small amount of sauce will form. Add cooked bacon and chopped tomatoes, mixing well to combine. Alter seasoning, to taste. Divide amongst 2 to 4 dishes. Fry 2-4 eggs, depending upon servings desired. Top pasta with an egg and freshly cracked pepper.

Makes 2 large or 4 average servings


Related Posts

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah pane…“A bread by any other name would smell as sweet.  I can sense Sir William Shakespeare rolling over in his grave as I write this…  Today, I want to briefly delve into a little history of another Italian staple; […]

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

This is a quintessential example of vintage Northern Italian Peasant fare. Since we have fountains of fresh rosemary flourishing in our Arizona garden and are always searching for ways to put this pungent, woody, citrusy herb to good use, I decided to showcase a Mama Carmela classic. This luscious, lemony, […]



10 thoughts on “Italian Bacon & Egg Pasta with Tomatoes & Kale”

Leave a Reply


%d bloggers like this: