Bacon Perciatelli with Garlic and Quail Eggs
Inspired by classic carbonara pasta, we created a bacon perciatelli with garlic and quail Eggs. A delightful pasta dish ready in less than 30 minutes.
- 8 strips Hatfield Thick Cut Hardwood Smoked Bacon chopped
- 3 garlic cloves peeled and chopped
- 1 jalapeño stemmed, seeded, and thinly sliced
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pack perciatelli pasta 16 ounces
- 1 gallon boiling water seasoned with salt
- 8 quail eggs
- 1 tablespoon bacon fat
- 2 tablespoons olive oil
- 1/4 cup fresh parsley chopped
- 1/2 cup parmesan cheese shredded
Cook the bacon stovetop in a skillet over medium heat. It takes about 5 to 7 minutes to allow the bacon to be crisp.
Sauté the garlic with the jalapeño and the bacon.
Cook the perciatelli pasta for 10 minutes in a big soup pot filled with boiling salted water.
Add the cooked pasta to the bacon mix and combine using tongs or two forks.
Garnish with the chopped parsley, drizzle good quality olive oil, season with salt and pepper to taste, and add the parmesan cheese.
Fry the quail eggs in the bacon fat and add on top of the bacon perciatelli pasta.
- Use quail egg scissors to crack the eggs.
- To avoid the egg yolks from breaking, pour each egg into a small bowl.
- The pasta must be cooked al dente. It takes around 10 minutes to cook it using boiling water seasoned with salt. You can add a few drops of oil to avoid the pasta from sticking.
- Temper the pasta with cold water to stop the cooking process.
- Replace the jalapeño pepper with red pepper flakes.
- If you cannot find perciatelli pasta, use fettuccine, thick spaghetti, or short pasta like penne.
Calories: 518kcalCarbohydrates: 58gProtein: 18gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 129mgSodium: 393mgPotassium: 276mgFiber: 3gSugar: 2gVitamin A: 374IUVitamin C: 7mgCalcium: 149mgIron: 2mg