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!
1/2 pound of bacon or pancetta, sliced thin
4 cloves garlic, minced
½ pound thin spaghetti
4 cups chicken broth
2 cups water
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
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