Cavatelli With Eggs And Bacon Food

CAVATELLI WITH EGGS AND BACON

Steps:

• DirectionsFill a large pot with salted water and bring to a boil. In a separate skillet, add the olive oil and set over medium-high heat. Add the butter to the skillet - once the butter is melted add the bacon pieces. Cook the bacon until crisp and caramelized; remove the bacon from the pan and let cool - once cooled crumble into small pieces. Add the kale to the skillet and cook until wilted - stirring occasionally. Beat the eggs and kosher salt in a bowl. When the water is at a rolling boil, cook cavatelli according to packaging instructions, lift them from the pot, drain briefly and add to the skillet. Over medium heat toss the cavatelli with the bacon pieces, coating the pasta with the olive oil, butter and bacon fat. Pour the beaten eggs over the pasta, stirring together; keep scraping the cooked egg from the sides and bottom of the pan and incorporate it in with the wet eggs. Cook for 1-2 minutes until all the egg is lightly cooked and evenly scrambled into the cavatelli. Turn off the heat. Add the Fontina cheese, toss together to blend in the cheese as it melts. Divide among plates and serve.

FRESH CAVATELLI WITH EGGS & BACON

Steps:

• Fill a large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
• Pour the olive oil into the skillet, and set it over medium-high heat. Drop in the butter, let it melt, then scatter in the bacon pieces. Cook the bacon, stirring and tossing the pieces, for 5 minutes or so, until they're crisp and caramelized. (If the bacon rendered lots of fat, you can pour off half the fat in the pan.)
• Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.
• When the water is at a rolling boil, drop in the cavatelli, stir, and return the water to a boil. Cook the cavatelli 4 to 5 minutes, until al dente, lift them from the pot, drain briefly, and spill them into the skillet.
• Over medium heat, toss the cavatelli with the bacon pieces, coating the past with the oil, butter, and bacon fat, too. Pour the beaten eggs all over the pasta, stirring and tumbling them together; keep scraping the coagulating egg from the sides and bottom of the pan, and incorporate it in with the wet eggs. Cook for a minute or two, just until all the egg is lightly cooked and custardy and evenly scrambled into the cavatelli.
• Turn off the heat, scatter the shredded fontina over the eggs and pasta, and toss thoroughly to blend in the cheese as it melts. Serve immediately.