Pasta Party for Your Mouth
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
1
ingredients
- 3 ounces fettuccine pasta noodles, cooked, drained
- 1 egg
- 2 slices bacon, cut in one-inch pieces
- 2 -3 tablespoons olive oil
- 1⁄2 of a medium tomatoes, cut into 4 wedges
- 1⁄4 cup baby spinach leaves
- 1 tablespoon finely chopped fresh basil
- 2 tablespoons freshly grated parmesan cheese
- salt and freshly cracked black pepper, to taste
directions
- Cook pasta according to package directions; drain in colander.
- Crack egg into a small strainer to allow the watery white part to drain away. Submerge strainer containing egg into 1/2 cup of distilled vinegar to firm up the white. In a medium pot, heat 4 inches of water to just barely a simmer.
- Meanwhile, in a large skillet, cook bacon until just before it reaches desired doneness. Add olive oil and heat momentarily.
- Add tomato wedges and spinach. Cook over medium heat until tomatoes are heated through and spinach is wilted.
- Add drained pasta to skillet. Toss to combine well. Reduce heat to medium-low and heat until pasta is warmed through.
- While pasta is warming, poach the egg. Add 1 tablespoon vinegar and 1 1/2 tablespoons salt to the pot of water. When the bubbles just barely break the surface, gently pour the egg into the water and leave it alone. It should take about 3 minutes. The salt added to the water will cause the egg to float to the top when the white is perfectly cooked.
- Scoop egg out with a slotted spoon and let drain momentarily on clean absorbent towel or paper towels.
- Add basil and parmesan to warmed pasta. Mound pasta into a bowl. Top with drained poached egg. Season with salt and pepper to taste. Serve.
- Note: When I had some available, I have also added 1/2 of an avocado, diced, along with the basil and parmesan just before serving, which is a nice little treat.
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