Good Egg More Than 200 Fresh Approaches from Soup to Dessert

Spaghetti alla Carbonara Carbonara is a classic Roman dish of steaming-hot spaghetti, bits of crisp cooked pancetta (salt-cured unsmoked Italian bacon) and a delicate custardy coating of egg and cream. American bacon can be used, but because it is smoked, it will give the carbonara a different flavor. The traditional cheese for carbonara is Pecorino Romano, a sharp sheep's milk cheese from the region around Rome and the island of Sardinia. Parmigiano-Reggiano, a cow's milk cheese with a milder flavor, can be used, if preferred. Whatever way you make it, this is an especially easy dish for a quick supper. 1 tablespoon extra-virgin olive oil 4 slices pancetta or thick-cut bacon, cut into 1/2-inch pieces 5 large eggs, at room temperature 2 tablespoons heavy cream, at room temperature 1 pound spaghetti 1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving Freshly ground black pepper Finely chopped fresh flat-leaf parsley (optional) 1. Heat the oil in a large skillet. Add the pancetta or bacon and cook, stirring, until golden and crisp. Remove to a double layer of paper towels to drain. 2. Meanwhile, whisk the eggs and cream in a medium bowl until well blended. Set aside. Set a large colander in a serving bowl in the sink. 3. Cook the spaghetti in a large pot of boiling salted water until al dente, 10 to 12 minutes. Drain the pasta in the colander and immediately lift it out of the bowl to drain off almost, but not quite, all the water. 4. Dump out the water from the warm bowl; blot dry. Immediately add the spaghetti, the egg mixture and cheese and toss vigorously so that the eggs cook through in the heat from the steaming pasta but do not scramble. Add a liberal grinding of pepper and top with the reserved pancetta or bacon and parsley, if desired. Serve at once with more cheese. Makes 4 to 6 servings. ------------------------------------------------------------------- Eggs Baked in Fresh Tomato Salsa with Melted Cheese Make your own fresh tomato salsa, or buy a good-quality refrigerated fresh salsa from the supermarket. The flavors are best if you prepare the salsa just before baking and serving. The entire dish, including preparation and cooking times, takes less than 30 minutes. Extra-virgin olive oil Tomato Salsa 2 1/2 cups diced (1/2-inch) tomatoes (2-3 large ripe tomatoes) 1/4 cup finely chopped sweet onion 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh cilantro or basil 2 teaspoons fresh lime or lemon juice 1-2 teaspoons minced jalapeno 1/2 teaspoon kosher salt 4 large eggs 1 cup grated Monterey Jack or mozzarella cheese (about 4 ounces) Toasted bread 1. Preheat the oven to 400 F. Brush four (8-ounce) ramekins or small gratin dishes (about 5 inches in diameter and 1 inch deep) with oil. Set the dishes on a baking sheet. 2. Make the salsa: Combine the tomatoes, onion, oil, cilantro or basil, lime or lemon juice, jalape-o and salt in a medium bowl and stir to blend. 3. Distribute the salsa evenly among the prepared dishes. Make an indention in the middle of the salsa in each dish. Break the eggs one at a time into a cup and slip an egg into each dish. Sprinkle with the cheese, dividing evenly. 4. Bake until the whites are set, about 8 minutes. Serve at once, with the toast. Makes 4 servings TIP: Vary the seasoning in the salsa depending on yourSimmons, Marie is the author of 'Good Egg More Than 200 Fresh Approaches from Soup to Dessert' with ISBN 9780395909911 and ISBN 0395909910.