Ingredients
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1/2 lb pasta (cooked al dente according to package saving pasta water)
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1 -2 tablespoon olive oil (1/2 Part butter or bacon fat can be used)
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1/2 onion, diced
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2 cups chopped swiss chard or 2 cups spinach, chopped
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1/2 cup sliced swiss chard, stems
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1/8 cup basil leaves, sliced
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2 garlic cloves, minced
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1/2 serrano chili, minced (pepper flakes to taste is a tatsy sub)
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1/4 cup grated pecorino romano cheese
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1/2 teaspoon fresh cracked black pepper
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4 eggs, freshest is best and room temperature
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bacon bits, Oven Cooked Bacon With Black Pepper and Brown Sugar
Instructions
- Place olive oil and or bacon fat or butter in a large pan over medium high heat, add onions and saute for 3 minutes. Add the sliced swiss chard stem and saute for 2 more minutes, add garlic and pepper flakes saute for 3 minutes. Add swiss chard greens or baby spinach and basil and 1/2 cup pasta water to wilt.
- Fill a small pot with boiling pasta water with at least 4 inches and a 1/2 teaspoon white vinegar. Break each egg one at a time in to a small bowl then into the simmering water cover and poach for 3-4 minutes.
- Meanwhile toss cheese, black pepper and pasta in the vegetable mixture. Add additional pasta water and or olive oil to your liking.
- Plate the pasta mixture on to 4 plates.
- Remove eggs from water with slotted spoon place one on each plate of pasta.
- Garnish with bacon bits, additional pepper, cheese and basil if desired.
- Before digging in break the poached egg and stir in to the pasta.
- This`ll make it a creamy, yummy, comforting dish. Enjoy!