20th
Pasta with Caramelized Onions, a Fried Egg, and (optional) Bacon
Serves 2
2 bacon slices or Fakin’ Bacon, chopped
1 Tablespoon olive oil
2 medium onions, thinly sliced
1/2 teaspoon dried crushed red pepper
12 ounces spaghetti or linguine
2 large eggs
1/4 cup grated Pecorino Romano cheese
If using real bacon, sauté it in a large skillet over medium heat until crisp. Transfer to paper towels and chop or crumble when cool. Or, cook Fakin’ Bacon according to package instructions and then chop or crumble.
Add 3/4 of your oil (or use 1 tablespoon bacon drippings) and return to medium heat. Add onions; sauté until deep golden brown, about 20 minutes. Stir in crushed red pepper. Season with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid in bowl. Return pasta to pot; add onions. Cover to keep warm.
Heat remaining oil in large skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 4 minutes. Add cheese and bacon to pasta; place an egg on top (you can toss to shred the egg if you like). Add pasta cooking liquid to moisten if desired. Season with salt and pepper; serve.
Adapted from Epicurious.
