Spaghetti Carbonara with Broccolini, Bacon and a Fried Egg

Who says fried eggs are just for breakfast or a trendy burger? When I saw this recipe for a carbonara with a fried egg on top I just had to try it. The runny yolk just adds more yummy sauce to the pasta. This decadent dish always surprises with how luxurious it tastes, I just want to keep eating and eating and ask myself why we don't make this more often. Don't forget to make mimosas to go with it!

I've adapted this recipe from a Bon Appetit recipe Fettucine Carbonara with Fried Eggs. In my mind a carbonara should be make with spaghetti not fettucine. Broccoli Rabe or Broccolini is vegetable with clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.

Serves 4.

Ingredients:

• 8 large eggs
• 2/3 cup grated Parmesan cheese
• 1/3 cup grated Pecorino Romano cheese
• 2 garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper
• 4 ounces thinly sliced pancetta (Italian bacon), finely chopped (or thick cut bacon ends & pieces)
• 12 ounces spaghetti
• 1 medium bunch broccoli rabe rapini or broccolini, cut into 1/2-inch pieces

Directions:

1. Whisk 4 eggs, cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl. Reserve skillet with drippings.
2. Place broccoli on a baking pan and toss with a little olive oil. Broil in the oven for 10 minutes or until tops are carmelized and stems are just tender.
3. Cook pasta in a large pot of boiling salted water according to package directions. Reserve 1/2 cup cooking liquid. Return pasta to pot, turn off heat. Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Toss in broccoli. Season to taste with salt and more pepper, if desired. Cover to keep warm.
4. Heat skillet with drippings over medium heat. Crack remaining 4 eggs into skillet; sprinkle with salt and pepper and cook until whites are opaque, about 2 minutes. Carefully turn eggs over; cook just until whites are set but yolks are still soft, about 1 minute longer. Remove from heat. Top pasta with eggs and serve.

The Simplest Sauce

3 ingredients, that's all you need to make a simple, tasty, tomato sauce: onion, butter and tomatoes. Who knew? When I found out about this sauce over at Smitten Kitchen I had to try it. It just couldn't be very good, could it? So I bought the three ingredients and gave it a whirl. And I have to say, its pretty darn good. It's simple, it's easy, it's cheap and it's velvety. It has to be the butter. After all butter makes everything better. Lidia Bastianich always tosses in a pat or two into her sauce. This one is worth keeping in your back pocket for a quick dinner.

The second time I made it, I added in some fresh basil and I liked it even better. A little red pepper flakes can never hurt either, that's on my mental list for my next go around. That's the beautiful thing about pasta sauce, you can doctor it up in so many ways and still never go wrong.



Tomato Sauce with Onion and Butter
Adapted from Smitten Kitchen

Serves 4

• 1-28 oz can whole peeled Roma tomatoes (San Marzano's are best)
• 5 tbsp butter
• 1 yellow onion, peeled and cut in half
• 5 fresh basil leaves (optional)
• 1 pound egg fettuccine (or other pasta)
• Salt

In a saucepan, simmer tomatoes, onion, butter and basil leaves for 30-45 minutes. Stir occasionally and crush the tomatoes against the pan with your spoon to break them down. Simmer until the tomatoes are crushed and the onion is softened. Salt to taste.

Meanwhile cook pasta according to the package directions. Top with tomato sauce.

Tip: Buy a good quality imported egg pasta. The difference in taste and texture is worth the extra dollar or two. Good pasta even tastes better as leftovers versus cheap pasta. I go to a local Italian Market and stock up a variety of pasta types to avoid buying it at the grocery store.