Shot of colorful italian pasta drenched in natgural sunlight on cutting board.What can you say about pasta? Versatile. Deeply satisfying. Dried or fresh, pasta is one of my all time favorite ingredients. Sometimes though, I want something different than the traditional red or white sauces (delicious as they are!). Here, I mix fun-loving gemelli with a bacon-onion jam. A flavor-packed, oh so satisfying meal!

Let’s get cooking!

The Prep

For one serving:
One 1/2 lbs of bacon into quarter inch strips.

Thinly slice one large onion.

Measure out 4 Tbsp of sugar.

Grate 1 Tbsp Parmigiano-Reggiano.

Poach one egg for each serving.

You are mised out!

The Assembly

Cook the bacon in a fry pan until crisp. Remove and drain on a paper towel. When cool, coarsely chop.

Add the onion to the fry pan and sauté in the bacon fat until soft and translucent.

Add the sugar. Cook over low heat, stirring occasionally, until the sugar caramelizes.

Cook 1/4 lb of gemelli according to the package instructions. Drain.

The Payoff

Combine the gemelli and enough bacon-onion jam to coat the pasta.

Top with a poached egg and sprinkle the cheese over the egg.