The Blunt Knife Kitchen

Harvest Salad Recipe

Recipe by
30 min.
Prep: 15 min. | Cook: 15 min. | Servings: 8 servings

Ingredients

  • 60 ml extra virgin olive oil
  • 230 g bacon, diced into 1/4 -inch pieces (6 to 8 slices)
  • 120 ml dry white wine
  • 3 large eggs
  • 180 ml grated parmesan cheese (about 2 ounces)
  • 60 ml grated pecorino romano cheese (about 3/4 ounce)
  • 3 clove garlic, pressed through garlic press or minced to paste
  • 460 g spaghetti
  • Salt
  • Ground black pepper

Directions

  1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
  2. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.
  3. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking.
  4. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes.
  5. Serve immediately

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