Cavatelli w/ Bacon & Eggs


This past Monday night I volunteered at the DC Taste of the Nation at the National Building Museum in DC.  Some of the best chefs and restaurants from the DC Metro Area came out to this tasting event to help raise money to end childhood hunger in America.  This event is part of Share Our Strength and it was awesome because 100% of the proceeds go directly to the cause.  I had an amazing time!  I tasted a beef panini from Top Chef runner-up Mike Isabella – he’s opening up his new restaurant in DC in May called Graffiato.  I will definitely be checking that out because the beef panini was outstanding and also because his infamous pepperoni sauce that was on the season finale is rumoured to be on his menu.  Yum!  Brian Voltaggio, also a Top Chef runner-up (to his bro Michael) was there with his Frederick, MD restaurant team Volt.  He was making liquid nitrogen lavendar ice cream.  What?  Yes, it was very cool to watch him make it.  I snuck a few pics too.

Some other amazing samples I had were Creme Caramel and Foie Gras Croquettes from Michel Richard’s restaurant Citronelle.  I had beef shoulder from Trummer’s on Main.  YUM!  I love Trummer’s on Main – we’ve been there before, and I’ve had their pork shoulder.  It’s amazing, and I just love their style of cooking; it’s comfort food that uses the freshest and most local ingredients.  I had sea salt gelato from DolceZZa.  It was amazing and was truly the real deal (sometimes “gelato” in the U.S. is not always representative of Italian gelato).  DolceZZa makes fresh batches of gelato every morning using local, seasonal ingredients.  Take a look at what kinds of gelato they’re offering at their store right now:  Grapefruit Campari, Ricotta Cardamom, Lime Cilantro, Kiwi, Honey Tangerine, etc.  Uhh YUM!!!!  Will definitely be stopping there soon.

Another memorable thing I tried was a beef tongue grilled cheese sandwhich.  Yes, you heard me correctly… beef tongue.  It was amazing!  It was so tender and flavorful, not to mention it was smothered with gruyere cheese.  All in all, it was a fabulous night.  I bid on a dinner and wine pairing to a restaurant in Old Town that I’ve been meaning to try for a long time called Vermilion.  I sampled some incredible food and most importantly, they raised a lot of money for a great cause!!!

Since I did not have the culinary gusto on Tuesday night to prepare some beef tongue or liquid nitrogen ice cream, I decided to make cavatelli with eggs and bacon – one of our favorite comfort foods.  This is a simple and comforting recipe from Lidia Bastianich.  It’s delicious and hails from the Province of Molise where my great-grandparents are from.  Enjoy!

Ingredients:
  • 1/4 tsp sea salt, plus more for the pasta pot
  • 2 tbsp olive oil
  • 4 slices of thick-cut bacon
  • 2 large eggs, 2 egg whites
  • 1 bag fresh cavatelli (I buy mine frozen)
  • 2 cups Parmesan Cheese
  • Fresh ground pepper to season

Directions:

  1. Fill a stock pot with salted water and bring to a boil.
  2. In a skillet, heat the olive oil over medium-high heat. Cook the bacon for 5 minutes or until it’s crisp and caramelized. Remove the bacon and allow to drain over paper towels.  Once the bacon is cool, chop into small pieces and set aside.
  3. Beat the eggs and 1/4 teaspoon salt in a bowl until well blended.
  4. When the water is at a rolling boil, drop in the cavatelli and return the water to a boil. Cook for 4 -5 minutes or until it floats to the top.  Remove from the water and place in the skillet.
  5. Over medium heat, toss the cavatelli with the bacon pieces. Pour the beaten eggs over the pasta, stirring and scraping the egg from the sides and bottom of the pan.  Cook for 1-2 minutes or just until the egg is lightly cooked and scrambled into the cavatelli.
  6. Remove skillet from the heat, and toss the cheese over the pasta and eggs, mixing to combine.
  7. Sprinkle with fresh ground pepper and serve immediately.
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20 Comments

Filed under Main Course, Pasta

20 responses to “Cavatelli w/ Bacon & Eggs

  1. Hi Kara – looks like you had an amazing experience! It’s also very nice to hear that you are cooking food from your roots. I’m really hoping that my kids will pass on to my Japanese food to their children. Your mom/family did a great job influencing you!

    • Thanks Nami!!! Some of my fondest memories are being in the kitchen with my grandmother and my mom when I was a little girl. I’m sure your kids will be extremely influenced by your Japanese cooking and will definitely pass along to their children. :-)

  2. What an exciting event to be a part of! Looks like you had a great time. The cavatelli with bacon and eggs looks like the perfect comfort food…I need to give it a try! :)

  3. Wow that exhibition sounds amazing! You really are spoilt with the choice of restaurants and those gelato flavours OMG!! Lovely creamy looking pasta dish too!

  4. Mom Kenyon

    What an amazing time you must have had. All the food you sampled sounds wonderful especially the sea salt gelato. Your father’s favorite pasta is cavatelli so this is definitely going to be what I make for dinner tonight!! He will love it!! One of my fondest memories too is cooking in the kitchen with you, Liss and Baba. She’d be proud:)

  5. What a great comfort dish! I would have been on culinary overload after an event like that as well!

  6. WOW – I am bursting with envy… what an amazing event! Lucky girl! :)

  7. I love this post!

    The event sounds like so much fun and the Building Museum was one of my favorite places in D.C. back when I lived there (I grew up in Washington).

    I can’t wait to try your pasta recipe. Thanks for the post!!

  8. What a wonderful event. How very cool to have attended.

  9. What an amazing event, you must have had a great time.

  10. Daddy Kenyon

    Pooch:
    What a neat event you attended – and for such a wonderful cause.
    Mom made the cavetelli tonight and it was delicious.
    Great job.
    daddy

  11. Looks like you have fantastic time..great experience for sure! Your dish is beautiful and really tasty!!

  12. karen farnett

    I made the amartricana sauce it was delicious, it had great flavor, now I’ll be making the cavetelli w eggs and bacon, looks yum-mo!
    love and miss you all lots
    aunt karen
    xoxoxoxo

  13. What an amazing event to be part of! The cavatelli with Bacon and eggs looks so good! We are so overdue to eat at Trummers on the main. The location is a special place for us – the restaurant that was there before for many many years, Hermitage, was the place where my husband and I had our first fancy dinner date and it’s where we got married as well. We should be going for our 10th anniversary this June :)

    • Oh you definitely need to go to Trummer’s on Main especially since Clifton is such a special place for you! I love driving out to Clifton; it is so beautiful out there. Happy 10th Anniversary too!!! You’ll definitely have to let me know how you like it :-)

  14. The cavatelli looks awesome. So the tongue was good?? Not sure if I would have had the guts to taste it – maybe now I will if I get the chance to :) Looks like a fun event.

  15. Liz

    What a fabulous evening! Your cavatelli sounds wonderful…Lidia knows her pasta :)

  16. This event sounds awesome! I love when good food and good causes pair up :) And, I totally support your simple meal. I need these a lot lately, and this is definitely unlike anything I’ve had before…I’ll have to give it a shot!

  17. Lidia rules. This recipe, and the cupcake one above too, looks great.

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