April 14, 2006
With just a few simple staples in the ingredients, this rich and creamy but easy pasta dish is a well-loved classic. My version here is with farfalle or bow tie pasta instead of the traditional spaghetti. It was also interesting to introduce some color to the dish with some chopped tomatoes and green peas. With bacon and eggs as the two main ingredients, this dish has always been a popular favorite. Coarsely chopped bacon was rendered until slightly crisp. Drain the bacon and set aside on a papertowel lined dish to absorb extra grease. Leave about one to two tablespoons of bacon fat in the pan, pour out excess. Add about two tablespoons olive oil and sautee finely minced garlic, onions and chopped tomatoes. Add the bacon, cooked farfalle and beaten eggs. Add frozen baby peas last. The sauce may be thinned with some half & half. Season with salt & pepper. Stir until eggs are completely cooked. Sprinkle with grated parmesan cheese and serve. The picture below is a version with poached salmon.