Bacon and Eggs Pasta

BY CHEF JOHN ASH 

For brunch or a late dinner, treat yourself to this decadent meal paired with a glass of Russian River Chardonnay.

INGREDIENTS

8 oz penne pasta

6 slices of thick cut bacon, cut in half crosswise

4 c lightly packed chopped young savory greens

1 c fresh or canned diced tomatoes

1/3 c chicken stock

Kosher or sea salt and freshly ground pepper

4 eggs, preferably organic

1/3 c crumbled ricotta salata or fresh whole milk ricotta

INSTRUCTIONS

1. Cook the Penne in boiling salted water until just tender or al dente, about 12 minutes.

2. While the pasta is cooking cook the bacon until crisp in a sauté pan. Remove and place on paper towels. Pour off all but 1 tablespoon of the fat in the pan and over moderate heat quickly sauté the greens until just tender, about 3 minutes.

3. Add the tomatoes and stock, season to taste with salt and pepper and set pan off the heat. Cook the eggs in whatever style you like: poached, fried of soft boiled and keep warm.

4. When the pasta is done drain it and add to the sauté pan with the greens and tomato mixture. Put the pan on moderately high heat and toss gently to heat everything through. Divide among four warmed soup plates and top with an egg, 3 pieces of bacon and cheese.