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vinegar eggs pancetta red wine mustard bacon salt salad greens pancetta olive oil butter garlic white wine salt spaghetti eggs Parmesan cheese pepper
Viewed: 6 - Published at: 3 years agoIngredients
- 1 tablespoon vinegar, white or red
- 4 large eggs, or as needed
- 8 ounces pancetta or slab bacon
- 2 tablespoons red wine or sherry vinegar
- 2 tablespoons Dijon mustard
- 6 tablespoons rendered bacon fat
- Salt and pepper to taste
- Salad greens, about 8 ounces
- 8 ounces pancetta or slab bacon
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, peeled and lightly crushed
- 1/4 cup dry white wine
- Salt for cooking the pasta
- 16 ounces spaghetti
- 3 eggs
- 1/3 cup Parmesan cheese
- Pepper to taste
Method
- To poach the eggs: Bring a shallow pan of water to boil. Add the vinegar and reduce the heat to a simmer. Crack each egg and gently slip into the simmering water and cook for about 2 minutes, until the whites are set but the yolks are still runny. With a slotted spoon, remove the eggs and place in a bowl of cold water.
- Cut the pancetta into slivers that are 1-inch long and 1/2 inch thick. Saute them in a skillet over medium-high heat, until the lardons are golden brown and have given off quite a bit of their fat. Remove the lardons from the fat, reserving the fat for use in the dressing.
- To make the vinaigrette: Whisk together the vinegar, fat, and mustard in a small bowl. Season to taste with salt and pepper.
- To assemble the salad: Place the lardons back into your skillet and saute for thirty seconds or so, until crispy. Toss your salad with the vinaigrette and lardons. Place each portion into the serving plates. Briefly reheat the poached eggs in simmering water (about 30 seconds), and place the eggs on top of the salad greens.
- Cut the pancetta into slivers that are 1-inch long and 1/2 inch thick.
- Put the oil, butter, and crushed garlic into a saucepan or small saute pan, and turn on the heat to medium high. When the garlic turns deep gold, remove and discard it.
- Saute the pancetta in the same skillet over medium-high heat, until the lardons are golden brown and have given off quite a bit of their fat.
- Add the wine, and let it boil away from a minute or so; then turn off the heat.
- In the meantime, bring a large pot of water to boil. Add a few tablespoons salt, and place the spaghetti into the boiling water.
- In a large bowl or pot, beat the eggs lightly and add the cheese, grated. Add pepper to taste.
- When the spaghetti is al dente, drain it, reserving some of the pasta water. Place the spaghetti into the bowl with the egg and cheese, and toss rapidly and thoroughly until each strand is coated.
- Reheat the pancetta over high heat; then pour the pancetta along with its fat into the spaghetti. Toss thoroughly until each strand is coated, and serve immediately.
