Three Grandmothers Spaghetti has a sauce based on Tomatoes, Olives and Bacon, and finished Carbonara-style with Egg for a rich, creamy result
I have called this dish ‘Three Grandmothers Spaghetti’ because it is a fusion of three Italian Pasta styles, Amatriciana, Puttanesca, and Carbonara. Like a dish with more than one cook, or a Pasta Sauce with three Grandmothers adding their own touches, the end result bears little resemblance to any actual dish. Fortunately, the result here is very tasty.
You can use any sort of Pasta you like here, but Spaghetti is a good choice for the sauce here. As you can see in the Recipe Card below, ‘Just Cooked’ Spaghetti is required. The sauce here can be cooked quite quickly once you have done any slicing, or chopping required, so you can basically put the Pasta on to cook at the same time you make the sauce.
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 paste 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 some of the sauce is absorbed. If the sauce is a little dry, add a little of the Pasta cooking water.
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.
Your Recipe Card:
Three Grandmothers Spaghetti
- 2 portions of Spaghetti Just Cooked
- 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.
- Pan-fry the Bacon with the white part of the Scallion until the bacon just begins to get crispy.
- Add the garlic paste followed by the tomatoes, chili, pepper and sage. Cook until the tomatoes are broken down and the sauce has formed.
- Add the Spaghetti and the Olives and toss to coat.
- Move the pan from the heat and quickly toss with the beaten egg.
- Serve garnished with the scallion green and grated Cheese.