Jacque Pepin's Bow-tie Pasta With Fried Eggs and Cheese
One of the well worn cookbooks in my collection is “Fast Food My Way” by Jacques Pepin. It is filled with easy to make recipes suitable for a weeknight meal. These are meals which are made with care and attention to detail which can help you avoid Takeout Hell during the week.
One of my favorites is a simple pasta dish that becomes a comfort food meal with the addition of a couple of fried eggs on top.
Try this out when you are low on ideas and energy for answering the “What’s for dinner?” question. It is straightforward to make and economical to put together.
Bow-tie Pasta With Fried Eggs and Cheese
1 box of bow-tie pasta (farfalle)
1/4 cup extra virgin olive oil
2 tablespoons minced fresh chives (or parsley)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs
1 1/3 cups grated Swiss cheese (Gruyere or Emmenthaler are great).
Bring 3 quarts salted water to a boil. Add the pasta to the boiling water according to the directions on the package, or until it is done to your liking.
Meanwhile, put the olive oil, chives, salt, and pepper in a bowl large enough to hold the cooked pasta. When the pasta is done remove 1/2 cup of the cooking water and add it to the bowl. Drain the pasta well, add it to the bowl, and toss well to coat. Add the cheese to the pasta a handful at a time and toss to melt the cheese and coat the pasta.
Spoon some pasta into individual bowls and top with each with two fried eggs (best with runny yolks). Sprinkle with a little more cheese and enjoy.