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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Seal out syn-propanethial-S-oxide — tear-free onion prep
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
Seal out syn-propanethial-S-oxide — tear-free onion prep
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bring a pot of salted water to boil, and cook the pasta until al dente. meanwhile, in a dutch oven over medium heat, cook the bacon. remove the bacon and set aside, and pour off (but reserve) all but 2 tablespoons of the fat. saute the onion until soft, about 5 minutes. add the garlic and cook until fragrant. add the red pepper flakes and the bacon and turn heat to low. drain the pasta, reserving some of the cooking water. add the pasta to the onions and garlic. using a good pair of tongs, toss the pasta to coat. add a little more bacon fat, if necessary. turn the heat off and let the pan cool for about 30 seconds. crack the eggs into the pasta, and moving quickly, toss the eggs into the pastastirring, tossing, and keeping the pasta constantly moving. add a little pasta water, if necessary, and continue tossing. season to taste with salt and pepper.