Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Bucatini With Bacon, Eggs And Escarole
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 598
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 23 g
- Cholesterol
- 208 mg
- Sodium
- 645 mg
Bacon and eggs aren’t just for breakfast — they’re the stars in this quick pasta dish, along with hearty escarole, a slightly bitter green that turns sweet and silky once cooked. One pickled cherry pepper will add a subtle heat to this dish; if you want a bit more spice, use two or more. The heat will vary by brand, so taste before adding more.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 598
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 23 g
- Cholesterol
- 208 mg
- Sodium
- 645 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Meanwhile, heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the bacon and cook until crisp, 3 to 4 minutes. Carefully pour off all but 2 tablespoons fat into a small bowl and set aside.
- Add the red onion to the skillet and cook until it begins to wilt, about 2 minutes. Add the cherry peppers and brine and let sizzle for a few seconds, then add the escarole, tossing to coat, and season with 1/2 teaspoon salt. Ladle in 1 cup of the boiling pasta water. Bring to a simmer and cook until the escarole is tender, 4 to 5 minutes.
- Add the pasta to the pot of boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Add the pasta to the skillet and toss to coat, adding some or all of the reserved cooking water if the pasta seems dry. Remove from the heat. Add the Pecorino and toss to combine.
- While the pasta cooks, heat a separate large nonstick skillet over medium heat and add 2 tablespoons of the reserved bacon fat. Add the eggs, season with salt and pepper, then cover and cook until the egg whites are set but the yolks are still runny, 2 to 3 minutes.
- Divide the pasta among bowls and top each with a fried egg. Top with Pecorino.
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