Today’s Special
Spaghetti Liguria – Pasta With Bacon & Eggs
Spaghetti Liguria
This is my take on the recipe from Cooking Light Magazine several years ago (if I recall correctly, it was a Graham Kerr recipe). The recipe was a “light” version of an Italian classic. My version reverses course and uses real egg instead of substitute, and regular bacon instead of Canadian bacon, simply because those items are always on hand.
Ingredients:
1 cup Low-Salt Chicken Broth
¾ cup Sun-Dried Tomatoes, chopped
1 teaspoon Water
½ teaspoon Cornstarch
½ teaspoon Chipotle Sauce
¾ cup Bacon, diced
4 cups Cooked Spaghetti
2 teaspoons Olive Oil
1-2 Eggs
¼ cup Fresh Parmesan Cheese, grated
½ cup Fresh Chives, chopped
2 tablespoons Pine Nuts, toasted
½ teaspoon Salt
Green Onions, chopped (optional)
Combine broth and sun-dried tomatoes in a small saucepan. Bring to a boil, and cook 4 minutes or until reduced to ½ cup. Combine water and cornstarch, stir well, and add to pan. Stir in chipotle sauce, bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and set aside. Sauté bacon until bacon is brown. Remove from pan and drain on paper towel. Combine spaghetti and olive oil in a medium bowl, and toss well. Add sun-dried tomato mixture, bacon, and next 5 ingredients and toss well. Be sure the pasta and tomato mixture is very hot so the egg will cook Garnish with green onions and extra Parmesan cheese and serve immediately.