My supper of choice incorporates all that is good about breakfast and marries it to the heartiness of dinner. Actually, I can make this meal anytime of day; usually, it sustains me for the day with the occasional complimentary cappuccino. So what am I talking about? Angel hair pasta dressed with butter, hot sauce (Crystal from LA), slivered jalapeno (a recent addition due to my current jalapeno fetish), cooked bacon, grating cheese, and butter-steamed eggs. A meal fit for a king, though usually just consumed by me.
The eggs are steamed in a shallow pan with butter. Cold butter, cooked chopped bacon, jalapeno slivers, and hot sauce sit in a large bowl. The cheese is grated and added at the last minute. The pasta is slightly undercooked and tossed dripping wet with the ingredients in the bowl creating a slick of sauce, spicy and smoky; aggressively tamed. The steamed eggs are set like sunny side eggs with a bit of moxie. I place the dressed pasta in a bowl, top with grated cheese, more pasta, more cheese, and slide the four steamed eggs on top. Crack black pepper over the eggs, and the dish is done.
Oh, the grating cheese is ideally Piave Vecchio, though any full-flavored grating cheese will suffice. Alright, search out the Piave, and do not skimp on the jalapeno or bacon. If jalapeno is unavailable, use two hot sauces: Crystal and Matouks. One last drop of luxury that adds an over-the-top flavor to the dish is a few drops of black truffle oil. The key is a few drops, not an extreme application like hairspray in the 1980s. This dish is it. If you get a day off, cook it for yourself or con someone into making it for you. It is even better if you do not have to lift a finger, only a fist holding an ice-cold Sierra Nevada Pale Ale.
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