Smoky bacon perciatelli topped off with bacon fatty fried quail eggs. This is what we have for dinner !
I worked with Hatfield Meats on this recipe post. Find Hatfield smoked bacon at Publix !
Inspired by classic carbonara pasta, we created a bacon perciatelli with garlic and quail eggs!
The perciatelli pasta is the same as a bucatini. It is a chummy form of spaghetti with a hole running through it. We decided to use this pasta rather of spaghetti because it is heartier and pairs well with the crunchiness of the thick-cut bacon.
typically perciatelli is used with meaty sauces such as bolognese or broken for soup. This kind of pasta goes well with lighter sauces and olive oil bases besides. But if you can not find it, it can be substituted with bucatini, blockheaded spaghetti, or fettuccine. We like the bacon perciatelli pasta because it is satisfying and comfortable to cook .
Carbonara pasta has been one of our favorite dishes because of the smokiness of the bacon, juicy flavors of the egg yolks, and the Parmigiano-Reggiano cheese. so taking those lapp flavors, we created a tasty bacon perciatelli with garlic, olive oil, and chopped garlic. We use flinch eggs, as those are rich and creamy. It in truth becomes the perfect top for a superb bacon perciatelli .
Tips to follow when cooking bacon perciatelli with garlic and quail eggs. first, head over to Publix and shop class for Hatfield Thick Cut Hardwood Smoked Bacon. This pasta dish is best when using slices of thick-cut bacon. Chop the bacon and cook it on the stovetop in a frying pan over medium heat. It takes about 5 to 7 minutes to allow the bacon to be crisp. Bacon fatness is delightful when frying eggs or when cooking beans. Always save it ! Remove some of the bacon fat and reserve it for frying the flinch eggs .
Sauté the garlic with the jalapeño and the bacon. The jalapeño adds a blue note, but it is optional. It could be replaced with red pepper flakes. Cook the perciatelli pasta for 10 minutes in a boastfully soup toilet filled with boiling salt water. Reserve some of the cooking water to add at the end. It helps to melt the cheese and creates a sauce. Add the cook pasta to the bacon mix and unite using tongs or two forks. Add the chop parsley, drizzle good quality olive petroleum, season with salt and capsicum to taste, and add the parmesan cheese. Fry the quail eggs in the bacon fatness and add on peak of the bacon perciatelli .
Why do we recommend Hatfield bacon?
Read more: Tips, Tricks & Recipes for Quail Eggs
Hatfield is dedicated to a higher function standard called Pork With A Pledge™, the reason why their bacon and ham have better-quality and better-tasting products. Hatfield Meats is a family-owned business and has a kind of meats, from bacon to succulent hams .
At Publix, we bought the three types of Hatfield bacon : classical Hardwood Smoked, Applewood Smoked, and the Thick Cut Hardwood Smoked Bacon. The three products are delectable enough to feed the solid family. Because bacon is not entirely for breakfast, we use bacon in many applications ranging from bacon jam for preparing appetizers, seafood and pasta dishes, beans, and much more .
Ready to try the Bacon Perciatelli with Garlic and Quail Eggs? Below is the recipe card with all the details, plus a bit-by-bit video explaining the cook process .
Bacon Perciatelli with Garlic and Quail Eggs
Inspired by authoritative carbonara pasta, we created a bacon perciatelli with garlic and quail Eggs. A delightful pasta serve ready in less than 30 minutes .
- Pasta pot
- Strainer
- Large skillet
- Tongs
- Choping block
- Knives
- 8 strips Hatfield Thick Cut Hardwood Smoked Bacon (chopped)
- 3 garlic cloves (peeled and chopped)
- 1 jalapeño (stemmed, seeded, and thinly sliced)
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pack perciatelli pasta (16 ounces )
- 1 gallon boiling water (seasoned with salt)
- 8 quail eggs
- 1 tablespoon bacon fat
- 2 tablespoons olive oil
- 1/4 cup fresh parsley (chopped)
- 1/2 cup parmesan cheese (shredded)
- Cook the bacon stovetop in a frying pan over metier estrus. It takes about 5 to 7 minutes to allow the bacon to be crisp .
- Sauté the garlic with the jalapeño and the bacon .
- Cook the perciatelli pasta for 10 minutes in a big soup batch filled with boil salt urine .
- Add the cook pasta to the bacon desegregate and trust using tongs or two forks .
- garnish with the chopped parsley, drizzle good quality olive oil, season with salt and pepper to taste, and add the parmesan cheese .
- Fry the quail eggs in the bacon fatness and add on top of the bacon perciatelli pasta.
- Use quail egg scissors to crack the eggs.
- To avoid the egg yolks from breaking, pour each egg into a small bowl.
- The pasta must be cooked al dente. It takes around 10 minutes to cook it using boiling water seasoned with salt. You can add a few drops of oil to avoid the pasta from sticking.
- Temper the pasta with cold water to stop the cooking process.
- Replace the jalapeño pepper with red pepper flakes.
- If you cannot find perciatelli pasta, use fettuccine, thick spaghetti, or short pasta like penne.
