Equipment
Ingredients
Pasta & Produce
- 200 g rigatoni, dry
- 100 g kale, stems removed, chopped
- 2 garlic, minced
Proteins & Dairy
- 100 g thick-cut bacon, diced
- 2 eggs, whole
- 15 g unsalted butter
- 30 g parmesan cheese, finely grated
Nutrition (per serving)
Method
Bring a large pot of generously salted water to a rolling boil at 100°C/212°F.
Add the rigatoni and cook until al dente, usually about 1 minute less than the package instructions. Reserve 100ml of starchy pasta water before draining.
While the pasta cooks, place the diced bacon in a cold large skillet and turn the heat to medium. Fry until the fat is fully rendered and the bacon bits are crispy.
Leaving the rendered bacon fat in the skillet, add the minced garlic and chopped kale. Sauté until the kale is wilted, dark green, and tender.
Add the drained rigatoni, half of the grated parmesan, and 50ml of the reserved pasta water to the skillet. Toss vigorously over low heat to emulsify the bacon fat and starchy water into a glossy sauce that coats the noodles.
In a separate non-stick skillet, melt the butter over medium heat. Fry the eggs until the whites are set but the yolks remain runny. For vulnerable populations, fry until yolks reach 71°C/160°F or use pasteurized eggs.
Divide the hot pasta and greens between two bowls. Carefully slide a fried egg on top of each serving and sprinkle with the remaining parmesan cheese.
Chef's Notes
- For a spicier kick, add half a teaspoon of crushed red pepper flakes when sautéing the garlic.
- The starch in the pasta water is critical; always scoop water from the pot just before draining when it is at its starchiest.
- Starting bacon in a cold pan allows the fat to render out slowly, resulting in crispier bacon and minimizing the chance of burning.
- Breaking the warm egg yolk at the table creates a secondary sauce, adding an immense layer of richness to the dish.
Storage
Refrigerator: 3 days — Store without the fried egg. Fry a fresh egg when reheating.
Reheating: Reheat pasta gently in a pan with a splash of water until warmed through. Fry a fresh egg to top.
