Tuesday, June 16, 2015

Creamy Macaroni with Eggs and Bacon

If carbonara and mac and cheese had a baby, this would be it. Seven eggs might sound crazy, but this dish is super filling with fewer calories than traditional carbonara or mac and cheese. Gently cooking the eggs creates a luxuriously creamy sauce that is lighter than a cheese-based one (not to mention easier to make.) 

This is one of those pasta recipes where once you start boiling the pasta water, everything is finished cooking around the same time. Try not to overcook the noodles--taste one every 30 seconds or so after 6 minutes. You want them chewy with a bit of springiness for the ideal texture.

Creamy Macaroni with Eggs and Bacon

Cooking Time
20 minutes


2 eggheads

Chef's knife and cutting board
Large, heavy-bottomed skillet
Pot to cook pasta
Heatproof rubber spatula

7 large eggs
1/4 cup heavy cream
Kosher or sea salt
Black pepper
6 oz. bacon, chopped
2 large scallions or 3 medium scallions, thinly sliced (reserve a handful of sliced green section for garnish)
1 cup frozen peas
12 oz. elbow macaroni
1/4 cup finely grated Parmigiano-Reggiano

1. Whisk together eggs, cream, and 2 tablespoons cool water until thoroughly beaten. Season lightly with salt and pepper.

2. Sauté bacon in skillet over medium heat, stirring occasionally, until lightly browned but not completely crisp, about 7 minutes. Drain most of the bacon fat with paper towels, leaving just enough to coat the bottom of the pan. Add scallions and sauté until softened, about 30 seconds.

3. Remove skillet from heat and stir in all but 1/4 cup egg mixture. Cook over medium-low heat, stirring constantly with a rubber spatula to stop large lumps from forming, until eggs are thick but still quite runny, about 3 minutes. Remove from heat and immediately stir in frozen peas.

4. Meanwhile, cook macaroni in salted boiling water until chewy, about 8 minutes. Drain pasta, reserving a couple of tablespoons of cooking water.

5. Off heat, stir drained macaroni and reserved pasta cooking water into egg mixture. Stir in reserved 1/4 cup egg mixture and Parmigiano-Reggiano. Cook over low heat, stirring frequently, until eggs have have thickened into a rich, luxurious sauce, about 1 minute. Season to taste with salt and pepper (we like a lot of pepper) and serve immediately, sprinkled with reserved scallion greens.

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