Back in the Kitchen

How do you have the most perfect day?  Well for starters you don't work.  Next, you watch foodie shows until you see a recipe that completely turns you on. You head to the nicest grocery store you can think of to get the ingredients.  Finally you make said recipe.

I didn't go into the office on Wednesday after working all weekend and then doing a quick (just kidding) day trip to Ithaca, NY. Yes, that would be an eleven hour car ride to and from.  Did I mention the snow?  Yes, that was frightening to see on April 24th. It wasn't completely a day off but I got to do a lot of errands and fun activities.  I am telling you being at home is way more productive than going into the office.

I started the day at the gym and was able to catch of few of my favorite morning news and talk shows.  One of them featured Mark Bittman who was showcasing Spring pasta dishes.  It took about 2 seconds for me to be sold.

This recipe was Spring due to the leeks.  Lots and lots of leeks. I fried up the bacon and then very healthily cooked the leeks in the bacon fat.

Once the spaghetti is cooked and the leeks are soft you make four little holes in the leeks and crack some eggs.  The cooked spaghetti gets piled on top.

You stir it all up and you have a new version of carbonara.  It was good, really really good. If you want to go a bit more healthy since the way I put this dish together really isn't you can leave out the bacon or at least don't use the bacon fat and add peas.  As I detest peas this will never be an option for me but for you veggie folks it could be a good idea.

Top the dish off with a bit of cheese and it is done. I thought it was very flavorful and fancy considering the very minimal effort that goes into putting it together. I hope you enjoy it.

Spaghetti With Leeks, Bacon and Eggs

by Mark Bittman

Prep Time: 10 minutes

Cook Time: 10 minutes

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Ingredients (serves 4)

• 8 ounces cooked spaghetti
• 4 ounces chopped bacon
• 2 tablespoons olive oil
• 3 chopped, cleaned leeks
• 4 eggs
• 1/2 cup grated Parmesan
• chopped parsley

Instructions

Cook 4 ounces chopped pancetta or good bacon in 2 tablespoons olive oil over medium heat, stirring occasionally, until browned, 8 to 10 minutes; remove with a slotted spoon.

Add 3 chopped, cleaned leeks (about 1 pound) to the pan and cook until soft, golden and beginning to brown, about 15 minutes.

Make four wells in the cooked leeks, add a little olive oil to each, and crack 4 eggs into the wells. Fry until the whites are barely set.

Toss with spaghetti, the bacon and 1/2 cup grated Parmesan. Garnish with chopped parsley.

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