Saturday, January 15, 2011

Lunch - Saturday, 1/15 - Spaghetti with eggs, bacon, and cream

Today's recipe comes from a cookbook I got for Christmas - Main Courses 365 - one for every day of the year. The choice: spaghetti with eggs, bacon, and cream. I modified the recipe a little (I tend to do that quite often) - half an onion (instead of whole), 10 strips of bacon (instead of 8), 5 eggs (instead of 4), a pound of spaghetti (as opposed to 12 oz.), and sour cream in place of creme fraiche. Sadly, creme fraiche could not be found in the dairy aisle at the local Safeway.
This is not the most nutritious meal to make - the fat from the bacon was not drained but thrown into the mix when the spaghetti, egg mixture, and bacon were tossed together. But it was delicious! I'm not a fan of onion, thus the smaller used in the recipe. I think though that it was the most flavorful part of the dish. A little bit more would have made the dish even better! Next time, I will try to follow the recipe more closely, especially since we have a ton of leftovers.
Here are a few pics documenting today's dish:

The sauce was kind of like an Alfredo sauce, but not as thick. The garlic and onions really brought out the flavor.











Must have been good - my 3-year-old son, Benj, ate a whole bowl of it!












That's it for today. Looking forward to the leftovers!
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2 comments:

  1. JessicaJanuary 15, 2011 at 6:39 PM

    That sounds like an awesome recipe. Can you write directions as well as ingredients so if someone wants to make it they can. Can't wait to try this one. This is an awesome idea. Thanks for doing it.
    Jessica Eiche nee. Tarver

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  2. Joe GummJanuary 16, 2011 at 12:11 PM

    Excellent idea - I will make sure to include those details in future posts. Here's the recipe and directions for the spaghetti dish:

    Ingredients:
    2 tbsp olive oil
    1 small onion, finely chopped
    1 large garlic clove, crushed
    8 pancetta or fatty bacon strips, cut in to 1/2 in. strips
    12 oz fresh or dried spaghetti
    4 eggs
    1/2 cup creme fraiche (or sour cream)
    4 tbsp freshly grated Parmesan cheese, plus extra to serve
    salt and ground black pepper

    Directions:
    1. Heat oil in large pan, add onion and garlic, cook gently until softened.
    2. Add bacon to pan and cook for 10 minutes, stirring.
    3. Meanwhile, cook spaghetti until al dente.
    4. Put eggs, creme fraiche, and grated Parmesan in a bowl. Stir in plenty of black pepper, then beat together well.
    5. Drain pasta thoroughly, tip it into pan with bacon and toss well to mix (Note: it does not say to drain the bacon grease).
    6. Turn off heat under pan, then immediately add the egg mixture and toss thoroughly so that it cooks lightly and coats the pasta.
    7. Season to taste, sprinkle with ground black pepper. Serve immediately, with extra grated Parmesan handy.

    That's it! Enjoy!
    Joe

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