INGREDIENTS:
- 4 - 6 slices thick bacon, cut across in 1/4" slices
- 1/2 of a small sweet yellow onion, finely diced
- 1 large garlic clove, crushed
- 8 large eggs
- 1 teaspoon Dijon mustard
- 1 cup shredded Parmesan cheese
- 2/3 cup heavy whipping cream
- 1/2 teaspoon kosher salt
- Generous grinding of coarse black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 8 ounces angel hair pasta, cooked in salted water per package directions, and rinsed with cool water then drained
- 1 tablespoon oil
- Preheat oven to 400 degrees.
- Place bacon slices in a medium size ovenproof frying pan set over medium high heat. Fry until medium well. Add onion and continue cooking until they are transparent. Add garlic and cook for 1 minute longer. Transfer to a small bowl with a slotted spoon; set aside.
- Place eggs, mustard, Parmesan, whipping cream, salt, pepper, and red pepper flakes in a large bowl. Whisk until mixture is well combined and frothy. Add cooked pasta to the egg mixture and toss well to coat; set aside.
- Wipe out the same frying pan that the bacon was cooked in with paper towels. Place back on a medium high heat and add the oil. When the oil is hot and shimmering, pour in the pasta mixture. Cook for approximately 5 minutes or until the bottom is brown when lifted slightly with a spatula.
- Transfer to the preheated oven and cook for approximately 20 minutes, give or take 5 minutes or so, or until it is slightly firm in the center.
- Carefully remove from the oven and invert onto a large plate, then slide back into the frying pan. Return the pan to your cook top over medium high heat. Brown the "top" for approximately 5 minutes, checking for desired color by lifting slightly with a spatula.
- Transfer to a cutting board and let cool for 5 minutes before cutting into wedges or bite size morsels.
Source: Savoury Table
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