Ingredients
- ½ lb campanella pasta, or shape of your choosing
- 4 slices bacon, chopped
- ¼ cup garlic scapes, cut into 1/4th inch coins
- 2 large eggs
- ¼ tsp kosher salt
- ¼ tsp red pepper flakes
- ½ cup fresh grated Romano Cheese
Directions:
- Set pot of water to boiling on the stove and cook the campanella pasta.
- Meanwhile, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 min).
- Remove from pan with a slotted spoon. Drain both the bacon and scapes on a paper towel.
- In a separate bowl, whisk together the eggs, salt and red pepper flakes.
- When the pasta is done, quickly remove it from the stove and set a different burner to low heat.
- Drain the pasta and add it back to the pot, on the burner set to low.
- Stir in the garlic scapes and bacon.
- Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it over cook or it will be gloppy.
- Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix throughout the pasta as well.
- Serve immediately!
Garlic Scapes
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