Home' Trinidad and Tobago Guardian : July 25th 2015 Contents This is the ultimate breakfast-for-
dinner dish: bacon, eggs and toast (in
the form of buttery crumbs), com-
bined with spaghetti. Comfort food
to the highest degree, it s especially
satisfying after a stressful day at
school or the office. And all of the
ingredients, except for the bacon, are
cooked in one skillet.
Most of us fry our bacon in a skillet,
into a rimmed and parchment- or foil-
lined baking sheet and bake it in the
oven. That way the bacon cooks more
evenly. Also, it doesn t curl up and
make a greasy mess of the stovetop.
Then again, if you insist on making
this a true one-pot meal, you can cook
the bacon in the skillet before adding
any of the other ingredients, and sub-
stitute some of the bacon fat left in the
pan for the butter in the recipe.
This recipe s one unconventional
technique is cooking the spaghetti in
a skillet rather than a big pot of boiling
water. Just take heart knowing that
both the Spanish and Mexicans use
this same technique.
First, the pasta is toasted in oil in
the skillet. Then the liquid is added
and the pasta is simmered until it is al
dente. Why bother with this method?
Because the pasta picks up more flavour
You add the eggs when the pasta is
just about finished. They need to be
cooked over medium-low heat, stirred
constantly, and pulled off the heat the
minute they re done so they don t over-
cook and get tough.
The breadcrumbs are the finishing
touch; half are mixed into the pasta
and eggs, half are sprinkled on top. If
you can t resist the temptation to add
some cheese, you can always substitute
some Parmesan for the crumbs.
Once you try cooking pasta this way,
I ll bet you invent all sorts of variations
to add to your line-up of weeknight
Saturday, July 25, 2015 www.guardian.co.tt Guardian
Bacon and eggs
spaghetti for dinner
590 calories; 280 calories from fat
(47 per cent of total calories); 31 g
fat (13 g saturated; 0 g trans fats);
265 mg cholesterol; 670 mg
sodium; 57 g carbohydrate; 3 g
fiber; 5 g sugar; 21 g protein.
Heat the oven to 375ºF.
Line a rimmed baking sheet
with kitchen parchment or foil,
then set a wire rack over it.
Arrange the bacon in a single
layer on the rack and bake on
the oven's middle shelf until
crispy, about 20 to 25 minutes.
Remove the bacon from the
oven and set aside to cool.
Crumble the bacon.
While the bacon is cooking, in
a large nonstick or stick-
resistant skillet, heat three
tablespoons of the butter over
Add the breadcrumbs and
cook, stirring constantly, until
they are golden and crisp, six to
Transfer the crumbs to a bowl
and toss with a hefty pinch each
of salt and pepper. Set aside.
Wipe out the skillet and set
over medium, then add the
remaining two tablespoons of
butter and the onion.
Cook, stirring occasionally,
until golden, about ten minutes.
Add the garlic and cook,
stirring, for one minute. Transfer
to a bowl and set aside.
Add the pasta to the skillet
and toast over medium heat,
stirring often, until light golden,
six to eight minutes. Add the
stock, water and 1/2 teaspoon
Bring to a boil and cook at a
vigorous simmer, stirring often,
until the pasta is tender, about
ten minutes (the liquid will
reduce by about two-thirds).
Make a well in the centre of
the skillet, add the eggs and
cook over medium-low, stirring
constantly, until the eggs are
Remove from the heat, return
the onions and half of the
breadcrumbs to the skillet and
Season with salt and pepper,
then divide among six serving
plates. Top each portion with
some of the remaining crumbs
and the bacon.
Serving breakfast for dinner with a bit of pasta in the mix
• 8 ozs bacon
• 5 tbsp unsalted butter, divided
• 2 cups fresh breadcrumbs
(made by pulsing homemade-
style white bread in a food
processor; you will need about 4
• Kosher salt and ground black
• 2 cups thinly sliced yellow onion
• 2 tsps minced garlic
• 12 ozs spaghetti, broken in half
• 2 cups low-sodium chicken broth
• 1 1/2 cups water
• 6 large eggs, lightly beaten with
a tablespoon of water and a
pinch of salt
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