Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Whoever thought of combining bacon and eggs with macaroni and cheese has earned a well-deserved place in my annals of culinary greatness. This Italian classic is a staple in my kitchen, and I try to make it at least once a month. It's quick, easy, tasty, and hugely satisfying. It's also easy to scale for larger or smaller groups. I typically use Schar pasta for this dish, but use what you like.
½ pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound gluten-free fettucini or spaghetti, cooked al dente
4 large eggs, beaten
1 cup grated Peccorino Romano cheese
¼ cup butter, soft
¼ cup Italian parsley, chopped
Cook bacon in large saute pan on medium heat until crispy. Remove the bacon and drain on paper towels.
Cook pasta al dente, according to package directions. When done, remove from heat, stir in a bit of butter to prevent sticking and cover.
In medium bowl beat eggs lightly until creamy and season with salt.
Pour off all except for 3 tablespoons of bacon fat from saute pan. Add the garlic to pan. Season with black pepper. Saute for 30 seconds. Add cooked pasta to pan with garlic. Add butter and toss until butter melts.
Remove the pan from the heat and add the eggs and the bacon, and whisk quickly until the eggs thicken, but do not scramble.
Add the cheese and re-season with salt and pepper. Spoon into serving bowls and garnish with parsley.