Do you all remember yesterday's post...
Pasta and Asparagus with a Creamy Tomato Vodka Sauce.
It was part of my review of this month's FOOD NETWORK Magazine. I just loved the idea of them listing 8 different pasta sauces, easy to compare the photos and the recipes. Most I had read on restaurant menus, even tried a few, but really did not have a clear understanding of the differences.
Well, today's post is about sauce number 2... An egg based sauce that pairs well with meat. they advised bacon, but of course chicken is the usual meat of choice.
But, everything goes better with baco, so i took tehir advice.
And my my my it indeed was wonderful!
And just like yesterday, came together in minutes...
6 slices bacon, cut into 1/2 inch pieces
2 TBS Olive Oil
4 cloves Garlic, smashed and minced
2 tsp Italian seasonings
1 jalapeno pepper sliced into slivers
1 Pablano Pepper sliced into slivers
Sautee all these ingredients together until the bacon begins to crisp.
Meanwhile, cook the pasta to al dente.
While that is cooking, whisk together...
1.2 cup Parmesan cheese freshly grated
1/2 cup Pecorino cheese, freshly grated
Add the pasta with the bacon and peppers, mix well...
Add the egg and cheese... again mix well
Plate, add some parsley for color and more cheese for... well, just because I like cheese...
Here's some more photos...
Much as i like my Marinara sauce, I am certainly loving the Food Network theme. Great to have these all in one place to ponder!
Buon appetito everyone!...
like I said, I always enjoy the magazine... A great value for home cooks