Penne rigate pasta
Some people add cream to the eggs but one of my sons came up with the idea of adding creamy Dijon mustard instead and now I always make it this way. To accompany this dish, I suggest a salad of floppy green leaves – just what you need to mop up any egg left at the bottom of the bowl and ensure you enjoy every drop.
Ingredients
Serves 2
- 200g/8oz dried penne pasta
- 6 rashers rindless smoked streaky bacon
- 1 garlic clove
- 2 large fresh eggs
- 1 tbsp of cream or smooth Dijon mustard
- 1 tbsp olive oil
- Grated Parmesan to serve
Method
- Put the kettle on to boil. Slice across the rashers of bacon to make batons.
- Meanwhile, peel and finely chop the garlic and beat the eggs with the mustard until smooth. Cook the pasta in plenty of boiling water from the kettle until al dente. Some 5 minutes before the pasta is ready, cook the bacon in hot oil in a frying pan until crisp. Add the garlic and stir briefly until aromatic without letting it colour. Remove from the heat.
- Drain the pasta and return to the pan with 1 tbsp cooking water. Add the eggs and hot contents of the frying pan. Stir to coat the pasta evenly so the heat cooks the egg slightly.
- Serve immediately with the grated Parmesan.
This article was first published in the April 2008 edition of Saga Magazine.
Lindsey Bareham's website is: www.lindseybareham.com