Fresh Cavatelli with Eggs and Bacon - Lidia
Crispy bacon and melted fontina top al dente cavatelli in this savory egg pasta skillet—perfect for a satisfying weeknight dinner.
Ingredients
- ¼ teaspoon kosher salt, plus more for the pasta pot
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 8 ounces slab or thick-cut bacon, cut in ½-inch pieces
- 5 large eggs
- 1 batch (1½ pounds), Fresh Cavatelli, or 1 pound dried pasta
- 2 cups shredded Fontina Val d’Aosta
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