(CU Independent photo illustration/Ana Faria)
When in need of a quick, light, but tasty meal, try this Italian version of bacon and eggs.
Ingredients:
Spaghetti (half a box for 3 servings)
Prosciutto (about 4 pieces for 3 servings) or bacon (same amount)
1 egg yolk
1/3 cup whipping cream
1-2 teaspoons nutmeg
Fresh Parmesan cheese
Chives
Salt
Pepper
Pasta pot
Colander
Small, non-stick frying pan
Sharp kitchen knife
With this recipe it is important to do things at the same time to make sure all the food comes together at the right time.
To start, boil water in a pasta pot.
Then, chop the bacon or prosciutto coarsely. Traditionally prosciutto, a thinly sliced, ham-like meat, is used for this recipe, however, it can be pricy for the regular college student. It’s recommended for this recipe but regular bacon works just as well. The resulting flavor is slightly different but comparable. Add the chopped prosciutto the small frying pan on low heat and fry until golden brown. Stir occasionally.
While the meat browns and the pasta water comes to a boil, add the uncooked spaghetti. Also add around 3 teaspoons of salt. This is the only opportunity to truly season the pasta.
Boil until al dente, which means that there is something to bite when the pasta is chewed; spaghetti mush is not helpful for this recipe. To properly get the al dente texture, cook the pasta for eight to ten minutes and check by pulling a few pieces and taste testing. Once the pasta is done, but before straining it, reserve about ½ cup of the pasta water, then strain the pasta.
Once the meat is done browning, take the pan off the heat. By nature bacon is fatty so there should be some fat at the bottom of the pan. Drain off most of it. Now, add the whipping cream, nutmeg and egg yolk. Stir it!
If the sauce seems too thick add a tablespoon or two of the hot pasta water. The starch from the pasta water will also help the sauce stay together. Add salt and pepper to taste.
Tasting how flavors go together is important when cooking, so don’t be afraid to add something if you think it’s missing. An extra dash of nutmeg might suit your particular taste better while others may like more pepper.
Pour the sauce over the hot pasta, then add the chopped chives and fresh grated parmesan cheese. Put it on a plate and serve it.
It’s tempting to serve this meal with the Italian classic—garlic bread—but it can easily overpower the delicate flavor so it’s best that this spaghetti go solo.
Don’t forget to have seconds.
Contact CU Independent Staff Writer Ana Faria at Ana.faria@colorado.edu.
