So when I promised a Penny Pincher version of this fabulous and yummy-sounding recipe
from Bon Appetit magazine this week, it was without consulting the magic 8 ball that would have no doubt told me “not likely” or “try again later” or (if it was a REALLY fancy magic 8 ball) “you will be too busy barfing and sipping flat coke this week, Keri.”
I have tummy trouble. 😦
Eating actually sounds like an awful idea to Keri right now – take a picture, this is maybe the 5th moment in my entire 33 years that this has happened.
But the blog must go on, right? So I did it anyway. (Who loves you? Keri does, that’s who!)
What did I do different than the original recipe above? It was all about ingredient substitutions, actually, I followed the same basic steps, but I worked with what I had.
In a pot of boiling water seasoned well with salt, I placed two servings’ worth of Ronzoni Smart Taste spaghetti (actually, I would have loved to use whole wheat pasta in the place of the buckwheat noodles called for in the original recipe, but I got a great deal on the Smart Taste a couple weeks ago, so it is what we had.)
While the pasta cooked, I heated up a swirl of olive oil in a skillet and added 1/2 teaspoon of minced garlic to the oil over medium high heat. Within a minute I also added 4 slices of extra lean turkey bacon (salty and crispy and yummy, but less expensive than prosciutto and ALWAYS on hand in my fridge). The bacon crisped and got some nice color, and then I removed it to a plate.
To the pasta pot I added 1 cup of sliced broccoli stems (I usually save them for soup since The Hub only really likes “the tree part” of broccoli, but their bright green color and firm crunch seemed the perfect substitution for Asparagus, which I will buy if the price is right, but didn’t have in the house.) I let that cook with the pasta for about 2 minutes before draining the pasta and returning to the pan, along with some grated Parmesan cheese. I covered the pot to let the cheese get melty and keep everything warm.
Meanwhile, I cracked two eggs into the pan that I had cooked the bacon and garlic in earlier and let the eggs cook over medium low heat, covered, until the whites were set.
I added the bacon to the pasta mixture and gave everything a good stir before nesting the pasta on to two plates and topping with the eggs.
I snuck a bite. It was worth feeling sick afterwards – the salty tang of the cheese and the bacon, the crisp crunch of the broccoli, and the comforting bite of pasta coated with the rich egg yolk all together? It was the perfect bite.
Simple, economical, and super quick – this one is getting made again when I can dig into a whole plate!