Bacon & Pasta with Chick Peas
1 lb of Spaghetti of Choice
1/2 lb of Lean Bacon Cut into 1 inch Strips
1 Clove of Garlic
1 Can of Drained Chick Peas ( garbonzos )
2 Large eggs
1 Cup of Parmesan Cheese Grated.
4 oz of Ricotta Salata ( Hard Ricotta)
1/4 Cup of Fresh Parsley Chopped
Salt and Pepper to Taste
Fry the bacon in a large 12 inch skillet along with the whole peeled garlic clove and a little olive oil until the bacon
is well colored and it's oils released, but not crisp, then discard the garlic and remove the bacon with a slotted
spoon to add back later, keeping all the flavors in the pan. Do not discard the bacon flavorings.
Beat the eggs in a bowl with a little of the grated cheese and a pinch of salt and pepper.
When pasta is just about done, add the chick peas to the pasta pot to get cooked. When the pasta is cooked to
al dente, drain with the chick peas, reserving a cup of the starchy pasta water. Add the pasta and chick peas to
the low heated pan with the bacon flavor and mix well.
Lower the heat to a low and add the egg mixture, mixing well and being careful not to let the eggs scramble.
Remove from the heat and add the cooked bacon, the rest of the grated cheese and the crumbled ricotta salata.
Mix again tossing in the chopped parsley and serve immediately. If pasta seems dry, add a little of the reserved
starchy pasta water.
If you are unable to find hard ricotta, you can substitute it with some feta cheese or leave it out all together.
If you do not have a large enough skillet that can handle all the pasta, you can quickly mix it all in a large
tempered pasta bowl, but best to use a large 12 inch skillet pan.