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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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recipe by edward schneider Ingredients:
1 shallot, minced |
2 slices bacon |
2/3 cup heavy cream |
2 tablespoons milk |
2 ounces parmesan cheese, grated |
salt and pepper |
5 ounces small shell pasta, cooked and hot (acini di pepe, perline, orzo) |
2 eggs |
Directions:
1. Leave eggs in 145 degree water for 40 minutes.
2. Dice and crisp bacon. Drain on a paper towel.
3. Sweat a minced shallot in butter until very very soft.
4. Add cream, milk, and cheese to the shallot. Bring to a very low simmer and stir constantly with a rubber spatula.
5. After a minute or so, puree if desired (or leave as is if you don't mind bits of shallot).
6. Add bacon, salt and pepper to taste (lots of pepper).
7. Remove the eggs from the water and crack them into two separate warmed bowls.
8. Pour the cooked pasta into the sauce and stir. Check seasoning, then divide evenly between bowls. Sprinkle with dried chili if desired.
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