Best Beans And Greens Pasta With Fried Eggs Recipes

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PASTA WITH WILTED GREENS, BACON AND FRIED EGG



Pasta With Wilted Greens, Bacon and Fried Egg image

The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor. As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder. And yes, there's an egg on top.

Provided by Alison Roman

Categories     dinner, lunch, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

12 ounces rigatoni or mezzi rigatoni
Kosher salt
8 ounces high-quality bacon, coarsely chopped
4 large eggs
Freshly ground black pepper
4 large garlic cloves, thinly sliced
1 bunch kale or collard greens, thick stems removed, leaves torn into 1 1/2-inch pieces
1/4 cup finely grated pecorino or Parmesan cheese, plus more for serving

Steps:

  • Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
  • Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
  • Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
  • Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
  • Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
  • Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
  • Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
  • Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams

BEANS-AND-GREENS PASTA WITH FRIED EGGS



Beans-and-Greens Pasta with Fried Eggs image

This recipe is sponsored by Target. Creamy chickpeas and silky spinach meet chickpea spaghetti and a lemony broth for a satisfying vegetarian meal that's also gluten-free. It gets even better: A topping of sunny-side-up eggs and crunchy Parmesan frico chips make it irresistible.

Provided by Justin Chapple

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
8 ounces gluten-free chickpea spaghetti, such as Good & Gather
1/2 cup finely grated Parmesan, plus more for serving
1/4 cup extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, thinly sliced
4 large eggs
2 cups low-sodium vegetable broth
One 15.5-ounce can chickpeas, such as Good & Gather, rinsed and drained
1 lemon, zested and juiced
5 ounces baby spinach

Steps:

  • Bring a large saucepan filled two-thirds full of water to a boil. Add a small handful of salt and the spaghetti. Cook for 2 minutes less than the package directions recommend.
  • Meanwhile, heat a large nonstick skillet over medium heat. Spoon four 1-tablepoon rounds of Parmesan into the skillet, leaving space between each. Cook until the cheese is melted and the edges are lightly browned, about 3 minutes. Using a thin spatula, flip the rounds and cook until golden and the chips start to stiffen, 1 to 3 minutes longer. Transfer the frico to a plate to cool and crisp. Do not wipe out the skillet.
  • Drain the spaghetti in a colander and rinse under cool water to prevent sticking. Wipe out the saucepan the pasta was cooked in. Place over medium heat and add the oil. Add the onion, garlic and a generous pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes.
  • Meanwhile, heat the same skillet over medium heat. Crack the eggs into the skillet and sprinkle with salt. Immediately reduce the heat to low and cook until the whites are firm but the yolks are still runny, 5 to 7 minutes.
  • Add the broth to onion and garlic in the saucepan and bring to a simmer over medium-high heat. Stir in the chickpeas and lemon zest and juice. Add the spinach, pasta and the remaining 1/4 cup of Parmesan. Cook over medium heat, tossing gently, until the spinach is just wilted and the pasta is heated through; season with salt and pepper.
  • Divide the pasta among shallow bowls. Top each with a fried egg and a crumbled frico. Serve with more Parmesan.

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