Thursday, May 19, 2005

Spaghetti with Frisée and Fried Egg

Spaghetti with Frisée and Fried Egg (Adapted from Everyday Food)

salt and fresh ground pepper
8 ounces whole-wheat spaghetti
6 ounces bacon, sliced into 1" pieces
1 large head frisée, chopped
2 tablespoons sherry vinegar
4 large eggs
fresh grated Parmesan cheese

In a large pot of boiling salted water, stir in pasta and cook according to package directions. Scoop out 1/4 cup of the pasta cooking liquid and set aside - drain pasta well and place into the pot off heat.

Meanwhile, in a large skillet, cook bacon over medium-high until browned and crisp, about 7 minutes. Halfway through, pour off excess fat into a small heat-safe bowl and reserve. Scoop out bacon, leaving any leftover drippings behind, and place on a paper towel-lined plate.

Place frisée into the skillet and season with salt and fresh ground black pepper - cook, stirring, until frisée just begins to wilt, about 1 to 2 minutes. Stir in vinegar. Scoop mixture into the pot with the pasta - add reserved pasta water and toss to combine. Set aside.

Place skillet back over medium heat and add enough reserved bacon fat to coat. Working with two eggs at a time, fry eggs until whites are just set and edges are golden brown, about 2 minutes. Season with salt and pepper. Divide pasta between serving plates and top each a portion of the crisped bacon and a fried egg. Sprinkle with enough Parmesan to taste.

Makes 4 servings.

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  1. That definitely looks like comfort food - almost a "deconstructed" carbonara. Do you have any suggestions for other greens that would work in place of the frisee? It's not something I see often except in a salad mix.