Chris Barron's Coppa and Egg
A delightful combination of 1 lb dry spaghetti, 4 eggs, 1/2 lb sliced coppa or capicola ham, olive oil, unsalted butter, freshly ground black pepper, grated Pecorino cheese, and fresh chopped Italian parsley. This pasta dish delivers a rich, savory taste with a hint of creaminess.
Ingredients
- 1 lb dry spaghetti
- 4 eggs
- 1/2 lb sliced coppa or capicola ham
- 2 tbsps olive oil
- 1/2 lb unsalted butter , divided
- Kosher salt , to taste
- Freshly ground black pepper , to taste
- 1/2 cup ground pecorino cheese
- 4 tsps chopped Italian parsley
Wine Pairing
- Merlot
Instructions
- COOK pasta in salted boiling water, strain and reserve 2 cups water for the pan sauce.
- COOK the eggs, in a nonstick pan, sunny-side up and hold warm.
- SAUTÉ chopped ham in 2 tablespoons each olive oil and butter for 2 minutes in large sauté pan over high high. Add the pasta with the rest of the butter. At this point add about a ½ cup pasta water and season with salt and pepper. Cook for about 1 minute Thicken with ground pecorino cheese. Cook 1 more minute, just until coated. Add more pasta water if needed. Add a generous amount of the ground black pepper. Taste for salt.
- TWIRL pasta into 4 bowls and top each serving with an egg. Garnish with chopped Italian parsley.
Notes
This recipe was featured in Eat Ink: Recipes. Stories. Tattoos.
Nutrition
Serving: 4servingsCalories: 700kcalCarbohydrates: 60gProtein: 20gFat: 35gSaturated Fat: 15gCholesterol: 100mgSodium: 900mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 150mgIron: 2mg
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