Congratulations to Lina Holstein, Waterford ON for being selected as the winner of our Flavourbomb contest and a copy of Bob Blumer’s newest cookbook release, Flavourbomb.
4 tbsp Olive Oil
1 large Onion
Garlic cloves chopped
100g Pancetta (sliced 1/4″ thickness (cubed))
4 slices of bacon (cut into 1″ pieces)
1/4 cup mushrooms portobellini chopped
4 green + 4 black olives pitted & chopped
6 Sundried tomatoes sliced thin
5 large Eggs
2 tbsp Parmigiano grated
2 tbsp Pecorino Romano grated
1/4 cup Fresh Basil chopped
1 tsp salt
1 tsp black course pepper
1/4 tsp hot crushed Red Pepper
Fry bacon and pancetta with 2 tbsp Olive Oil. Drain & set aside in a medium bowl.
Fry onion and mushrooms with 2 tbsp Oliver Oil for 4 min. Then add garlic and fry till browned, add to bacon bowl.
In a large pot – add 3 liters of water + 1 tbsp sale and bring to boil. Add Pasta and cook till ALDENTE.
Add olives and sundried tomatoes to the bacon bowl.
In a separate bowl, whist together eggs, parmigiano, salt, pepper, hot chilly peppers, fresh basic and half cup of pasta water. Do this as soon as the pasta is almost done.
Strain pasta and stir in egg mixture for 1 minute.
Then add all Ingredients from the Bacon Bowl
Serve with Romano Pecorino.
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