It's been a long time. A real long time. I feel like the father who went out for smokes and promised to "be right back." Now I've finally shown up and you're equally relieved and angry with me. I offer little explanation as to why I've been gone. We don't talk about it. All that matters is that I'm back now. I'm here. I'll hold you.
Wow. Anyway, rest assured that though I've been absent here, I've been eating incredibly well. I've been re-invigorated after recent travel to the land of the most delicious food in the United States (Houston and New Orleans).
So I have this for you. I've done this recipe before, but when I did, I was a little unsatisfied with it. It seemed kind of bland. I have drastically improved upon it, with a little tweaking.
Need:
1 egg
angel hair pasta
chopped bacon
3 cloves of garlic, finely chopped
a handful of finely chopped parsley
1 tbsp of butter
Parmesan cheese
s+p
1. Boil the pasta (salt the water, yada yada)
2. In a frying pan, cook bacon until crispy. Then remove and set aside
3. Leaving the bacon fat in the pan, saute the garlic and parsley for about a minute. Don't let it burn. Then remove it from the pan and add it to the bacon.
4. Once the pasta is finished, drain it (set aside a little pasta water in case it's too dry before doing so). Add the bacon/garlic/parsley to the pasta and stir well. Then add a heaping tbsp of Parmesan cheese and that butter. Stir until butter has melted.
5. Add more Parmesan cheese and some black pepper.
6. Fry that egg. I like sunny side up for this application because the slightly runny yolk mixes in with the pasta and adds richness to it. Plate the pasta and top with the egg. Add more Parmesan cheese. And red pepper flakes for taste.
By the way:
Solid advice, right there.
This looks good. Here's a tip, try replacing the parmesan with cooked potatoes, the pasta with toast, put the butter on the toast, add an extra egg, and eat it in the morning; it is one of my favorite ways to make bacon and egg pasta.
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