Baked Eggs and Bacon Cream In Spinach Fettuccine Nests
Total Steps
11
Ingredients
18
Tools Needed
14
Ingredients
- 3 slice bacon
- 0.5 stick butter
- 0.25 pound Parmigiano-Reggiano
- 0.5 cup heavy cream
- 2 fresh eggs
- 2-4 nests spinach fettuccine
- salt and pepper(optional)
- scallions(optional)
- crushed red pepper flakes(optional)
- nutmeg(optional)
- paprika(optional)
- curry powder(optional)
- 1 loaf bread(optional)
- baby greens(optional)
- sliced onion(optional)
- roasted red peppers(optional)
- black olives(optional)
- extra virgin olive oil(optional)
Instructions
Step 1
Chop bacon into cubelets and fry until nice and crispy. Set aside, reserving some for garnish.
Step 2
Melt butter in a wok over high heat. Simultaneously, throw pasta nests into salted boiling water on a back burner.
Step 3
When butter is melted and just beginning to tan, add heavy cream and blend well. Bring the mixture to a simmer for a moment.
Step 4
Add 3/4 of the shredded Parmigiano-Reggiano cheese to the cream mixture. Reserve the remaining cheese to be thinly shaved for a final garnish.
Step 5
Blend the sauce well, bringing it to a low simmer to thicken until it forms a smooth sauce. Season with salt and pepper to taste. (Optional: add crushed red pepper flakes, nutmeg, paprika, or a dash of curry powder for added flavor.)
Step 6
Add 3/4 of the cooked bacon to the sauce and blend well until the flavors are beautifully infused.
Step 7
After about 10 minutes, when the pasta is slightly undercooked, use tongs and a meshed spoon to transfer the pasta to the bacon cream sauce. Toss well. Add about a tablespoon of the pasta water to keep the sauce wet enough for baking later.
Step 8
Brush two medium (10oz) ceramic ramekins with melted butter. Using tongs, spin half of the pasta and sauce into each ramekin, forming a nest. Sprinkle most of the remaining bacon on top, reserving a few chunks for a final flourish.
Step 9
Create a small depression or 'basket' in the middle of each pasta and sauce nest. Crack a raw egg into each, trying to keep the yolk whole. Place the ramekins into a 350°F oven to bake for 15 minutes, or until the whites have set but the yolk is still glossy and runny.
Step 10
(Optional side: Wonderbread biscuits) Core disks out of a loaf of bread using a wine-glass rim. Brush each disk with melted butter and layer them with some of the sprinkled cheese into 4 cups of a buttered muffin tin. Place them in the oven along with the pasta nests to brown.
Step 11
(Optional side: Quick salad) Combine baby greens, sliced onion, strips of roasted red peppers, black olives, extra virgin olive oil, salt, and pepper.