Brunch Pasta
Ingredients
12 oz.
Kowalski's Cherrywood Smoked Bacon, cut into ½" strips
1 lb.
Kowalski's Imported Italian Organic Spaghetti
½ cup
finely grated Kowalski's Signature Parmigiano-Reggiano Cheese (from the Specialty Cheese Department), plus more for serving
½ cup
finely grated Cheddar cheese
4
egg yolks
½ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for serving
4
eggs, fried or basted, seasoned to taste with kosher salt and kept warm
- finely chopped Italian parsley, for garnish
Directions
- In a medium sauté pan, cook bacon over medium-low heat until crispy, adjusting heat down as necessary to ensure it does not burn (about 10 min.). Transfer bacon to a paper-towel-lined plate; set aside to drain.
- In a large pot of salted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ½ cup pasta cooking water from the pot and set aside.
- While pasta cooks, whisk together cheeses and egg yolks in an extra-large mixing bowl; season with pepper.
- Quickly transfer a bit of hot pasta to the mixing bowl with the cheese and egg mixture; stir quickly and vigorously to coat pasta. Continue adding pasta a little at a time, stirring between each addition, until all pasta is added and sauce is thick, opaque and safely warmed through.
- Add hot reserved pasta water a bit at a time until sauce reaches desired consistency.
- Divide pasta between 4 serving bowls; garnish with bacon.
- Top each serving with an egg, Parmigiano-Reggiano, pepper and parsley; serve immediately.
