Spring/Summer Pasta

Here I am again, blogging after a ridiculously long hiatus. 

I will skip the apology and get right to the food.

Happy summer to everyone, the weather is FINALLY cooperating here in MT.

So we have been doing lots and lots of grilling on our new grill.

And I have completely been neglecting my camera and you guys.

So my goal will be to stop being so lazy and get back to ya'll and this blogging world.

Starting with this delicious summery light pasta.

Check it out, try it for yourself and leave me a comment.

Thanks for reading!

ENJOY!

Spaghetti with Frisee and fried egg

(I subbed spinach for frisee)

S&P

8oz spaghetti

8oz bacon (8strips), cut into 1 inch pieces

1 large head frisee, coarsely chopped

2 T sherry vinegar

4 large eggs

grated Parmesan cheese, for serving

In a large pot of boiling salted water, cook pasta until al dente according to package instructions.  Reserve 1/4 cup pasta water; drain pasta and transfer to a large bowl. 

Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 7 min, pouring off and reserving rendered fat halfway through.

With a slotted spoon, transfer bacon to paper towels to drain.

Add frisee to skillet and season with S&P.  Cook, stirring until frisee just begins to wilt, 1-2 min. 

Stir in vinegar and transfer to bowl with pasta. 

Add reserved pasta water and toss to combine. 

Return skillet to med heat and add reserved bacon fat.  Working in two batches, fry eggs until whites are just set and edges are golden brown, about 2 min. 

Season with S&P.  Serve pasta topped with bacon, Parm and fried egg.

Serves 4.

Logan Rating: ***