I'm excited to share this pasta recipe with you. It took me a few tries to finally get right, but it is SOOO good! We call this Pasta alla Papa. Its a hearty pasta with lots of browned pork and egg. I start by browning my meat. I get ground italian sausage (1/2 lb), the kind you would use for a pizza and chop it up pretty small, between taco meat and pizza sausage. I also fry up some bacon (5-6 strips depending on your preference) then tear it into pieces. Lastly I cut some pepperoni (10-15 slices) in half and throw all the meat in the pan one last time to merry the flavors and warm the pepperoni. 
After its all cooked and combined I throw it on a plate to drain over some paper towel.At this point I will start to bring my largest pot of water to boil. While the water is boiling melt 3 tbsp. of butter and add 1 clove of garlic and cook it for about a minute. Add cooked meats, 3 tbsp. parsley, 1 pinch of basil and oregano. Get it all mixed up and heated through. Meanwhile, when the water comes to a boil add 1/2 lb. fettuccine (I used Pappardelle Pasta for this particular batch) and cook according to the package. Once the noodles are done drain and throw it into the skillet with the butter and meats. Get it mixed up as well as possible.
In a separate bowl mix 1/4 cup of Parmesan cheese and 4 beaten eggs. Quickly and completely mix the egg mixture with the pasta and make sure everything is warmed through. You don't want the skillet so hot that you get scrambled eggs, you want your eggs to slowly set. Taste a noodle (or two) and add salt and pepper to taste. Serve it immediately cause it is best piping hot! The hardest thing for me to get perfected was getting the eggs to set the right way. I kept the skillet with the meat warm over low-med heat while I was mixing everything together. That seems to work the best. My husband and I like most any green vegetable with this meal. This is also a great leftovers dish!
No comments:
Post a Comment