A simple, hearty dish that makes good use of fresh veggies.
Prep time: 10 minutes
Cook time: 20-25 minutes
Serves: 6 at least
1 lb whole grain pasta (your favorite shape)
1 cup grape tomatoes, halved
1/2 cup chives, chopped into 1/4 inch pieces
1/2 cup cooked, crumbled bacon
2 eggs, whisked
1/2 cup shredded Parmesan cheese
Start water heating for the pasta.
Meanwhile, cook the bacon, and slice the tomatoes and chives.
Cook the pasta. When it is al dente, reserve a cup of the pasta water and drain the rest in a colander. Return the pasta to the cooking pot . Add the eggs and Parmesan and stir (the hot pasta will cook the eggs). Stir in some of the reserved pasta water and stir. You will notice that the water will disappear. Stir in a little at a time until a creamy sauce appears in the bottom of the pot. Now stir in the tomatoes, chives and bacon.
Serve, seasoning to taste with salt and pepper.
Serve this with a crisp Sauvignon Blanc and all is right with the world. Don’t skimp on the freshly ground black pepper.
Photo and Recipe by Tod Dimmick