You know how they say everything tastes better with bacon? That also goes for its Italian cousin, pancetta. When crisped up and tossed in the mix, it adds an unexpectedly decadent note to even the simplest of weeknight meals. Case in point: this creamy linguini dish by Lonny contributor Diana Yen, which—thanks to the addition of leeks—is topped with the chef's slightly greener take on a classic carbonara sauce. But the real cause for celebration is another breakfast staple. Golden-yolked and perfectly fried, a tender sunny-side up egg is the ultimate comfort food on a cold winter's night.
Creamy Egg-Topped Linguine
-¼ pound pancetta, cut into ½-inch cubes
-1 medium leek, cleaned, trimmed, halved, and cut crosswise into ½-inch slices
-½ cup heavy cream
-½ cup grated Parmesan
-½ pound linguine
-salt and freshly ground pepper
-4 large eggs
Place pancetta in a skillet and sauté over medium-low heat. Cook, stirring often, until fat is rendered and pancetta is crisp, about 2-3 minutes. Set pancetta onto a paper towel lined plate. Discard fat from pan, reserving 2 tablespoons for cooking.
Add 1 tablespoon fat and leeks to pan; cook until leeks begin to soften, about 3 minutes. Add pancetta, cream, and cheese to pan. Meanwhile, cook pasta in a large pot of boiling salted water according to package directions. Drain pasta and add ¾ cup of the pasta cooking liquid to the sauce. Bring to a simmer, stirring, until sauce is thickened and coats the back of a spoon, about 2-3 minutes. Season with salt and pepper. Add the pasta to the cream sauce and stir to coat.
Heat a skillet with reserved fat over medium heat. Fry an egg for each plate of pasta.