Combo Recipe: Staff Meal Bacon & Egg Pasta, Lettuce Ohitashi
This is a recipe for a savory scorched garlic butter bacon and egg pasta that can be easily made in a single pan, paired with a simple lettuce ohitashi (blanched greens). The combination of the rich pasta and the refreshing ohitashi is outstanding and will keep you fully satisfied.
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🍳 Cooking Flow
Stir-fry the bacon, make the fried eggs, and set aside. → Boil the lettuce for 1 minute, cool in cold water, squeeze out excess moisture, and cut. → Brown the butter and garlic well in a pan, add water, consommé, and salt, then bring to a boil. → Add the pasta and cook without a lid, allowing the moisture to evaporate. → Plate the pasta, top with the bacon and eggs, finish with black pepper, grated cheese, soy sauce, and serve with the ohitashi.
Cooking Steps
Brief Cooking Order
Stir-fry the bacon, make the fried eggs, and set aside. → Boil the lettuce for 1 minute, cool in cold water, squeeze out excess moisture, and cut. → Brown the butter and garlic well in a pan, add water, consommé, and salt, then bring to a boil. → Add the pasta and cook without a lid, allowing the moisture to evaporate. → Plate the pasta, top with the bacon and eggs, finish with black pepper, grated cheese, soy sauce, and serve with the ohitashi.
Introduction
This is a recipe for a savory scorched garlic butter bacon and egg pasta that can be easily made in a single pan, paired with a simple lettuce ohitashi (blanched greens). The combination of the rich pasta and the refreshing ohitashi is outstanding and will keep you fully satisfied.
Step 1
[Pasta] Finely mince the garlic and cut the block bacon into approximately 1cm thick slices.
Step 2
[Ohitashi] Remove the core of the lettuce (1/2 head) and break it in half by hand.
Step 3
[Pasta] Add a small amount of rice oil to a pan and stir-fry the bacon over medium heat. Once browned, crack the 2 eggs into the center, use a spoon to shape them, cover with a lid, and steam-fry over medium-low heat. Once cooked, remove from the pan and set aside.
Step 4
[Ohitashi] Boil water in a pot, add the lettuce, and blanch for about 1 minute.
Step 5
[Pasta] In the same pan, add 10g of butter and the garlic. Sauté until the garlic is a deep brown color to make 'scorched garlic butter'.
Ingredients List
Important Notes
Since thin noodles will be overpowered by the toppings, be sure to use thick noodles that are 1.8mm or larger. 🍝
By thoroughly browning the garlic with the butter until it turns brown, you create a deep, rich, and fragrant sauce. 💡
When boiling pasta in a 'one-pan' setup, be sure to leave the lid off to allow the water to evaporate properly. ⚠️
If storing the lettuce ohitashi, keep it without seasoning to prevent it from getting soggy, and season it right before eating. 📝
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