Pasta With Wilted Greens, Bacon and Fried Egg

By Alison Roman

Pasta With Wilted Greens, Bacon and Fried Egg
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
30 minutes
Rating
5(623)
Comments
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The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor. As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder. And yes, there's an egg on top.

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Ingredients

Yield:4 servings
  • 12ounces rigatoni or mezzi rigatoni
  • Kosher salt
  • 8ounces high-quality bacon, coarsely chopped
  • 4large eggs
  • Freshly ground black pepper
  • 4large garlic cloves, thinly sliced
  • 1bunch kale or collard greens, thick stems removed, leaves torn into 1½-inch pieces
  • ¼cup finely grated pecorino or Parmesan cheese, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

643 calories; 30 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 29 grams protein; 609 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you’ll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.

  2. Step 2

    Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.

  3. Step 3

    Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.

  4. Step 4

    Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.

  5. Step 5

    Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.

  6. Step 6

    Add pasta and ½ cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.

  7. Step 7

    Add remaining ½ cup pasta water and continue to cook, tossing to encourage the starches to release, until you’ve got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add ¼ cup grated cheese and more freshly ground pepper; toss to coat.

  8. Step 8

    Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.

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Ratings

5 out of 5
623 user ratings
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Comments

Douglas Branch

Nothing about this recipe that can't be improved by a pinch of red pepper flakes, either.

Delise

Added crushed red pepper, but made the recipe as directed otherwise. The next night I decided to serve the leftovers. Since the sauce from the night before had been absorbed by the pasta, I cooked more bacon, sautéed more kale and added some mushrooms. I used white wine to deglaze the skillet since there was no pasta water. I added the pasta from the night before to the skillet to heat up and coat with the sauce. The outcome was delicious. I will probably make it that way henceforth.

Christa

The sauce doesn't do any better in the full recipe. I've been burned by too many Alison Roman recipes. A good recipe should speak for itself: the more hyperbole, the more you should be thinking: Warning! Warning! My greens all clumped together. Alison Roman's recipes just don't deliver.

katie

Not tasty enough to feel good about eating so much bacon fat

C Retzlaff

Yum! Vegetarians - we used fakin bacon and it was great!

Nohra

I threw in a few chopped sundried tomatoes, and it turned out great. This is a very customizable recipe - just make sure you don't drain the bacon fat before you add the pasta water or it won't thicken into a sauce.

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