This rather simple spaghetti dish draws on three fairly well known Italian pasta specialties: Puttanesca, Carbonara, and Amatriciana, using black olives, eggs, bacon and tomato. I have tried it a few times, making a few minor adjustments here and there, and this latest production was really nice. I haven’t thought of a name for it yet, though … perhaps some of my readers might make some suggestions… (Stefan?)
- 2 portions of Spaghetti (Cook it as you make the sauce);
- 3 thick rashers of Bacon, sliced crosswise in thin strips;
- 2 cups fresh Tomatoes, diced;
- ¼ cup sliced Black Olives;
- 2 medium Eggs, beaten;
- 1 Scallion, thinly sliced, green and white parts separate;
- 1 tbsp. Garlic paste;
- ½ tsp. Black Pepper;
- 1 pinch dried Sage;
- 1 pinch dried Chili Flakes.
Put a suitable pan over a moderate flame and add a quarter cup of water. When this begins to boil, add the white parts of the scallion and the bacon. Allow the water to draw out some of the bacon fat as it steams and bubbles away and continue to cook until the bacon is just beginning to get a little crispy here and there.
Add the garlic past followed by the tomatoes, chili, pepper and sage. Cook until the tomatoes are broken down and the sauce has just thickened to the point that the fat begins to separate out.
Add the drained pasta, along with the olives, and stir in the sauce until all the strands are coated and a good part of the sauce is absorbed.
Finally, move the pan off the heat and quickly stir in the eggs. Toss well so that the egg does not cook at the bottom of the pan but, rather, coats the spaghetti. Serve garnished with the green part of the scallion and some grated Parmesan Cheese.
That’s it …