1) It's ridiculously easy.
2) Bacon is involved.
3) A fried egg is on top.
The other thing I love is that the ingredients are all things I had laying around the fridge. Yes, you could shuck your own peas, as it is the season, but organic frozen sweet peas work well too. And when laziness eclipses our better natures, well, I reach for the frozen peas. The flavor profile in this pasta dish hits all of the notes and balances perfectly. The bacon is sweet and smoky, the peas are bright and delicate, the herbs add an earthy note, and the egg creates a sauce, giving the whole thing a rich creaminess, but without any cream or butter. So go ahead and dig through your pantry tonight, and see what you come up with. Enjoy!
Ingredients:
12 oz dried pasta (I used fusilli, for it's sauce-clinging curves)
6 slices of thick-cut bacon, cut into 1/2 inch pieces
6 oz frozen sweet peas
1 1/2 tablespoons of finely chopped sage and thyme, all fresh
2 tablespoons extra virgin olive oil
A few drops of white truffle oil
1 egg per person
salt
fresh ground pepper
Directions
Heat the pasta water, adding a tablespoon of salt. While the water heats, add the bacon to a large saucepan on medium heat. Let the fat render and once the bacon is just becoming crispy at the edges, add the frozen peas straight into the pan. Cover the pan, and let the peas and bacon cook for about 3 minutes. Add the herbs, olive oil, and truffle oil. Mix everything around and cover again for another minute or two (until the peas are cooked). Cook the pasta until al dente (probably 10 minutes, but check the directions on the bag) and add the pasta directly to the pan with the bacon and peas. Mix to cover the pasta evenly, adding olive oil if necessary. Salt and pepper to taste. Fry an egg sunny side up (start on lower heat, so the top of the egg cooks without burning the bottom) and place on top. Crack the yolk and enjoy!
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