The Good EggMore Than 200 Fresh Approaches from Breakfast to Dessert
Houghton Mifflin CompanyCopyright © 2006 Marie Simmons
All right reserved.ISBN: 9780618711949
Spaghetti alla Carbonara
Carbonara is a classic Roman dish of steaming-hot spaghetti,
bits of crisp cooked pancetta (salt-cured unsmoked Italian bacon) and
delicate custardy coating of egg and cream. American bacon can be
but because it is smoked, it will give the carbonara a different
flavor. The traditional cheese for carbonara is Pecorino Romano, a
sharp sheep's milk cheese from the region around Rome and the island
Sardinia. Parmigiano-Reggiano, a cow's milk cheese with a milder
flavor, can be used, if preferred. Whatever way you make it, this is
especially easy dish for a quick supper.
1 tablespoon extra-virgin olive oil
4 slices pancetta or thick-cut bacon, cut into 1/2-inch
5 large eggs, at room temperature
2 tablespoons heavy cream, at room temperature
1 pound spaghetti
1/2 cup freshly grated Pecorino Romano cheese, plus extra for
Freshly ground black pepper
Finely chopped fresh flat-leaf parsley (optional)
1. Heat the oil in a large skillet. Add the pancetta or bacon
and cook, stirring, until golden and crisp. Remove to a double layer
paper towels to drain.
2. Meanwhile, whisk the eggs and cream in a medium bowl until
well blended. Set aside. Set a large colander in a serving bowl in the
3. Cook the spaghetti in a large pot of boiling salted water
until al dente, 10 to 12 minutes. Drain the pasta in the colander and
immediately lift it out of the bowl to drain off almost, but not
all the water.
4. Dump out the water from the warm bowl; blot dry.
Immediately add the spaghetti, the egg mixture and cheese and toss
vigorously so that the eggs cook through in the heat from the steaming
pasta but do not scramble. Add a liberal grinding of pepper and top
with the reserved pancetta or bacon and parsley, if desired. Serve at
once with more cheese.
Makes 4 to 6 servings.
Eggs Baked in Fresh Tomato Salsa with Melted Cheese
Make your own fresh tomato salsa, or buy a good-quality
refrigerated fresh salsa from the supermarket. The flavors are best if
you prepare the salsa just before baking and serving. The entire dish,
including preparation and cooking times, takes less than 30 minutes.
Extra-virgin olive oil
2 1/2 cups diced (1/2-inch) tomatoes (2-3 large ripe
1/4 cup finely chopped sweet onion
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro or basil
2 teaspoons fresh lime or lemon juice
1-2 teaspoons minced jalapeño
1/2 teaspoon kosher salt
4 large eggs
1 cup grated Monterey Jack or mozzarella cheese (about 4
1. Preheat the oven to 400º F. Brush four (8-ounce) ramekins
or small gratin dishes (about 5 inches in diameter and 1 inch deep)
with oil. Set the dishes on a baking sheet.
2. Make the salsa: Combine the tomatoes, onion, oil, cilantro
or basil, lime or lemon juice, jalape-o and salt in a medium bowl and
stir to blend.
3. Distribute the salsa evenly among the prepared dishes.
an indention in the middle of the salsa in each dish. Break the eggs
one at a time into a cup and slip an egg into each dish. Sprinkle with
the cheese, dividing evenly.
4. Bake until the whites are set, about 8 minutes. Serve at
once, with the toast.
Makes 4 servings
TIP: Vary the seasoning in the salsa depending on your preference. A
little wine vinegar can be used instead of the lime or lemon juice.
onion and a mix of red and yellow tomatoes are also good.
- Copyright (C) 2000 by Marie Simmons. All rights reserved.
by permission of Houghton Mifflin Company.