Over easy eggs, hollandaise, aioli, and spaghetti carbonara are all examples of luscious and under cooked egg products. Do you cook with raw eggs, and if so did you know that to be entirely foodsafe, eggs need to be cooked to at least 71F? This is one of those health guidelines that some of us know, and most of us deliberately ignore.
Now don’t take this as medical advice, but if you have nice fresh eggs, which have been properly handled, and a healthy adult body, your chances of getting ill are very slim. This is the same reason why despite our stringent health rules, restaurants can serve these products.
So, here is the thing, if you are afraid of raw egg yolks, please don’t be. They make rich sauces and soups and you are probably eating them anyways. This cabbage and bacon pasta is just one example of how a nice raw egg yolk can enrich and add protein to your dinner.
Cabbage and Bacon Pasta(serves 3-4)
Chop bacon crosswise into thin slices. Heat oil in a medium dutch oven over medium heat. Add bacon and fry to get crispy. Meanwhile, slice savoy cabbage into quarters and remove the core. Slice thinly and wash well. Add chili flakes to bacon and cook for 1 minute before adding cabbage. Add cabbage and stir to coat in bacon fat. Add a pinch of salt and freshly ground pepper. Cover the pot and turn to medium low. Cook, stirring regularly for 40 minutes or until nice and soft. Remove lid and continue cooking until cabbage starts to brown, stir regularly and if it starts to stick add a few tablespoons of water. This should take another 20 minutes.
Boil water and cook pasta according to pasta directions. Save 2 cups of pasta water before draining it. Beat together egg yolks and cheese in a small bowl. Slowly beat in a few tablespoons of the hot pasta water to thin it out. Toss with cabbage and then with pasta and butter. Season to taste. Serve hot garnished with extra cheese.