In New York there are two important institutions: B.E.C. and brunch. B.E.C., or, bacon, egg, and cheese is for lazy weekday mornings when you're dragging at work and want to stuff your face. Brunch is for lazy weekend mornings when you want to keep drinking but there's no other acceptable way to do that. What if I told you that I combined the two? This B.E.C. pasta is like carbonara, but more acceptably breakfast-y because of the eggs cracked over the top. I think you're gonna love it. And good news: you don't have to commit to leaving the house or bottomless mimosas to enjoy it!
- 2 large eggs
- 2 c rigatoni pasta (dry)
- 1 c freshly grated or shredded parmesan cheese
- 1/2 c milk
- 1/2 c crumbled pancetta or bacon
- 1 handful of arugula
- 2 tbsp bread crumbs
- 1 tbsp butter or ghee
- 1 tbsp tomato paste
- 1 tbsp minced or paste garlic
- scallions for garnish
- red pepper flakes
- salt and pepper to taste
- Preheat oven to 375
- Bring 4 cups of water and 1 tbsp of salt to a boil
- Boil rigatoni for 10 minutes, or until al-dente (we don't want to overcook in the oven)
- In a small, oven-safe skillet, fry the bacon on medium-high
- Add the butter and garlic, then turn down the heat and incorporate the arugula, cooking them down until soft
- Add half the parmesan, the milk, tomato paste, and salt and peper, stirring until you have a light pink sauce. Turn off the heat.
- When the pasta has finished cooking, drain all but a tablespoon of the pasta water from the pot.
- Slowly and carefully transfer the hot pasta into the skillet and fold the sauce and pasta together.
- Top with bread crumbs, the remainder of the cheese, and the red pepper flakes.
- Bake for 10-12 minutes then garnish with scallions.