Pasta Papanera – by Gary Frank Davis
Ingredients
- 12 oz of pasta [I use spaghetti or linguine]
- 3 eggs
- 6-8 slices bacon
- 1 bunch scallions
- 2 bell peppers [pick your colors]
- 12 ounces crimini or button mushrooms
- ½ cup sliced black olives
- 4 cloves garlic
- 4 oz grated romano or parmesan cheese
- 4 fresh basil leaves
Instructions
- Whisk eggs in a large bowl and add grated cheese until the mixture is grainy. Set aside.
- Start boiling water for pasta. Once the water reaches a rolling boil, add the pasta.
- In a large skillet, start cooking bacon. When fully cooked, remove it from the skillet, cut it into small pieces, and set aside.
- Slice vegetables into half-inch pieces and cut peppers crosswise.
- After removing the bacon, add garlic cloves and scallions to the skillet and sauté for 3-4 minutes. Then, add the peppers and herbs and sauté for another 3-4 minutes.
- Add mushrooms, olives, and the cooked bacon to the skillet, and sauté for 4-5 minutes.
- Drain the cooked pasta, reserving 2 tablespoons of the pasta water, and add the pasta to the egg mixture. Stir until the pasta is coated and the heat from the pasta cooks the egg. Fold in the reserved pasta water.
- Combine the contents of the skillet with the pasta mixture. Stir well and serve, garnished with chopped parsley.
