Pasta a la Oregon

I developed this recipe to take advantage of the bounty that all of us have in Oregon farm fresh eggs, bacon, spinach (spinach loves to grow in a cool climate) and pinot gris! You can certainly swap out spinach for chard or kale, but it is a great way to get some of the bounty of your garden into your pasta dishes.

Servings: 4

Ingredients:

Directions:

In a large, deep skillet, heat the olive oil over medium heat. Add the garlic and shallots and cook for about a minute. Remove from the skillet.
Add the bacon and cook until the bacon is crispy. Remove the bacon and drain on paper towels. Drain the bacon fat and reserve for another purpose.

Meanwhile, bring a large pot of water to a boil. Add enough salt so that it will taste like seawater. Once the water in at a full, rolling boil, add the spaghetti and cook until al dente. Drain and reserve about 3/4 to 1 cup of the pasta water.

In your serving bowl, whisk together 2 farm fresh eggs, the grated parmesan cheese and parsley. Whisk in the pasta water, which will help cook the eggs.

Meanwhile, reheat your skillet and add the pinot gis and heat the wine slightly. Add the spinach and cook until it just begins to wilt. Add the
drained pasta, then toss the mixture into the serving bowl, along with the bacon, garlic & shallot mixture. Combine completely, adding salt and pepper to taste. Serve immediately with more parmesan cheese, if desired.

~ Enjoy ~