This is a meal I’ve made only once before, and after whipping it together in 30 minutes flat tonight, I wondered why I haven’t made it more often! When I first wrote about it in January, I remarked that we quickly deemed it fit for company. So why haven’t we made it for company – or at the very least ourselves – in the nearly 12 months that have followed?
Well, I have no good excuse. But I won’t let such a delay occur again!
Tonight, as I surveyed my weekly menu plan, I had a decision to make – make a quickly assembled but slower-cooking stew, or make a meal that requires a bit more hands-on help but that could be brought to the table within half an hour. The latter won out, and before I knew it my spaghettini was boiling nicely and the soy bacon was cooking in the bottom of the Le Creuset! Once the bacon was done, I removed it from the heat, added a minced shallot, parsley, and chives, and then tossed everything with the drained pasta, adding the arugula fistful by fistful until the ingredients were nicely combined.
After I brought the pasta to the table, I put two eggs on to fry, and within three minutes, they were ready to top our plates, sitting comfortably atop the spaghettini and then topped with some grated Parmesan.
The end result was as divine as I remembered it from last January! Man, oh, man. The creaminess of the egg blended beautifully with the bite of the arugula and the slightly sharp shallot, and the herbs (plus some red pepper flakes, salt, and pepper) really brought with them a burst of flavors. Served with a glass of wine (red for LeeLee, white for me tonight), it made quite a delicacy indeed!
:)