Cavatelli With Spinach Caramelized Fennel And Fried Eggs Recipes

FRESH CAVATELLI WITH EGGS & BACON

Fresh Cavatelli with Eggs & Bacon image

_Cavatelli 'ncatenati_ In times past in poor regions like Molise, when meat was scarce, eggs were an available and affordable source of protein. A dish of pasta dressed with eggs combined the nutrients of two staple foods for a meal that was naturally nutritious and sustaining. I love these pastas sauced withe eggs, and tasty versions can be found all over Italy, especially in Abruzzo, Molise, and Lazio (Rome), where the most famous dish of this type, _spaghetti alla carbonara,_ originated. This Molisano version is particularly appealing, with cavatelli, scrambled eggs, and bacon, and with grated Fontina Val d'Aosta tossed in at the end-a bit out of region, but absolutely delicious here. In Molise they would use grated pecorino, of course, and it is lovely that way, too.

Provided by Lidia Bastianich

Yield Serves 6

Number Of Ingredients 9

Ingredients

1/4 teaspoon kosher salt, plus more for the pasta pot
2 tablespoons extra-virgin olive oil
2 tablespoons butter
8 ounces slab or thick-cut bacon, cut in 1/2-inch pieces
5 large eggs
1 batch (1 1/2 pounds) fresh cavatelli or 1 pound dried pasta
2 cups shredded Fontina Val d'Aosta
A large pasta-cooking pot
A heavy-bottomed nonstick skillet or sauté pan, 12-inch diameter or larger

Steps:

Fill a large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
Pour the olive oil into the skillet, and set it over medium-high heat. Drop in the butter, let it melt, then scatter in the bacon pieces. Cook the bacon, stirring and tossing the pieces, for 5 minutes or so, until they're crisp and caramelized. (If the bacon rendered lots of fat, you can pour off half the fat in the pan.)
Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.
When the water is at a rolling boil, drop in the cavatelli, stir, and return the water to a boil. Cook the cavatelli 4 to 5 minutes, until al dente, lift them from the pot, drain briefly, and spill them into the skillet.
Over medium heat, toss the cavatelli with the bacon pieces, coating the past with the oil, butter, and bacon fat, too. Pour the beaten eggs all over the pasta, stirring and tumbling them together; keep scraping the coagulating egg from the sides and bottom of the pan, and incorporate it in with the wet eggs. Cook for a minute or two, just until all the egg is lightly cooked and custardy and evenly scrambled into the cavatelli.
Turn off the heat, scatter the shredded fontina over the eggs and pasta, and toss thoroughly to blend in the cheese as it melts. Serve immediately.

CAVATELLI WITH SPINACH, CARAMELIZED FENNEL, AND FRIED EGGS

Cavatelli with Spinach, Caramelized Fennel, and Fried Eggs image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 8

Ingredients

2 lemons, halved lengthwise and thinly sliced crosswise
1 large bulb fennel, trimmed and thinly sliced
1/4 cup plus 1 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
6 cups baby spinach (about 5 ounces)
1 recipe Homemade Cavatelli
6 large eggs
1/4 cup Parmesan, finely grated

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, drizzle lemons and fennel with 1/4 cup oil; season with salt and pepper. Toss to coat, then spread in a single layer. Roast until caramelized and tender, flipping halfway through, about 25 minutes. Stir in spinach. Return to oven and roast until just wilted, about 2 minutes.
Meanwhile, cook cavatelli in a large pot of salted boiling water until al dente, about 4 minutes. Use a slotted spoon to transfer to baking sheet with vegetables; toss to combine and season with salt and pepper.
Heat remaining 1 teaspoon oil in a nonstick skillet over medium heat. Fry eggs in batches until whites are set and yolks are still loose, about 4 minutes a batch. Season with salt and pepper.
Top each serving of pasta with a fried egg and a sprinkle of Parmesan.

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