Orecchiette Carbonara with Scallions and Sundried Tomatoes
Makes 2 servings
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1/2 lb orecchiette or other short pasta
3 strips bacon, chopped
3 scallions (white and green parts), thinly sliced
2 garlic cloves, thinly sliced
5 sundried tomatoes, thinly sliced
2 eggs, beaten
¼ tsp crushed red pepper flakes
1 cup shredded pecorino or parmesan
Bring a large pot of heavily salted water to boil. Cook the pasta according to package directions.
In the meantime, coat a small skillet in 1 tablespoon of olive oil and fry the bacon over high heat until dark and crispy. Remove to a paper towel to drain. Turn the heat down to medium-low, and add the scallion and garlic. Sauté until fragrant and beginning to brown. Remove to a pasta bowl.
Allow the scallion mixture to cool slightly, then stir in the beaten eggs, red pepper flakes, sundried tomatoes, and most of the shredded cheese.
Drain the orecchiette and reserve ¼ cup cooking liquid. Temper the egg mixture with a bit of the water, then add pasta and quickly toss to combine. Taste for seasoning. Garnish with the crispy bacon and the remaining shredded cheese. Serve immediately.