Recipe & images courtesy of Alana Lowes.
with Poached Egg
Serves: 4 people | Prep Time: 15-20 mins | Cook Time: 15-20 mins
2 tbsp olive oil
100g bacon, diced
1 medium brown onion, finely diced
2 garlic cloves, crushed
2 tsp salt
500g dried spaghetti
½ cup parsley
4 springs of thyme, leaves only
Juice of half a lemon
Zest of lemon
1 cup parmesan, grated
4 poached eggs
Bring a large saucepan of water to the boil over a high heat. Once the water in the saucepan begins to boil, add the salt and the pasta to the water and following packet instructions, cook until al dente.
Add the olive oil to a cold fry pan and place on a medium heat. Add bacon and when it starts to sizzle and the fat starts to melt, stir and wait until the bacon starts to crisp up. Add the onion and garlic and cook until the onion has softened taking care not to burn the garlic. Crumble in the sobrasada. Add the parsley, thyme, lemon juice and zest and remove from the heat.
Whisk together 2 eggs and ½ cup of the parmesan, season with cracked black pepper. Set aside.
Meanwhile, when the pasta is ready, use tongs to remove the pasta from the water and place the pasta into the pan with the chorizo and bacon mixture. Toss through the parmesan and egg mixture.
To serve, divide between 4 bowls, top with a poached egg and the remaining grated parmesan. Season with salt and pepper if needed.