Simple Supper: Humboldt Capellini with Egg, Bacon & English Peas

Before heading out of town I always try to use up odds & ins left in the fridge. Typically, you wind up with lots of sandwiches, cereal & snack nights. This pasta came to be under such conditions. With exhausted food options, a carton of eggs still on hand & a new Nancy Silverton cookbook staring me down I decided to give "egg pasta" a whirl. Less of a recipe & more of a concept, this pasta, topped with a gooey fried egg, is surprisingly comforting. Like early morning breakfasts whipped up by mom, Humboldt Capellini just hits the spot.

Humboldt Capellini, for four

3/4 - 1 lb. capellini pasta (whole wheat if you can get it)

3 tbsp. humboldt fog cheese (or another blue variety)

1 c. frozen green peas, thawed

4 - 6 cooked bacon strips, crumbled

3 cloves garlic, minced

3 tbsp. olive oil

3 tbsp. pasta water, plus 1 more tbsp.

4 eggs

salt to taste

pepper to taste

Bring a salted pot of water to boil & cook the pasta until al dente (about 7 - 8 minutes). Meanwhile, cook the bacon in a skillet over medium-high heat until very crisp. Set aside. In the drippings saute the garlic until fragrant (if you don't have enough drippings to cook the bacon, supplement with 1/2 - 1 tbsp. olive oil).

Drain the pasta (reserving 3 tbsp.) & return to the pot. Crumble the cheese & bacon. Toss the pasta with the peas, cheese, bacon, olive oil, pasta water & garlic.

In the skillet, cook the eggs to your liking (sunny side up, over easy, etc.) then nestle them on top of the pasta to serve.

Kitchen to table time: 25 minutes.