The recipes of traditional Neapolitan cuisine.
Maybe born at the time of smuggling, in the postwar period , this dish of butter, eggs and bacon. It was considered a poor man’s dish , given the nature of its ingredients. And instead of butter, lard was used to make it more filling. It was the time of the nneapolitan actor Eduardo De Filippo who in the show “Napoli Milionaria” pronounced the line: “Adda ‘ passà a’ Nuttata”
Ingredients ( for 4 people ) :
400 grams of spaghetti
100 grams of bacon
80 g butter
grated Parmesan cheese
Making of recipe.
To prepare the eggs bull’s eye , leave melt the butter in a frying pan adding the bacon , previously cut into small pieces. When butter is melted, crack the shell of the eggs and pour them directly into the pan. In cooking the egg , pick up a spoon with butter and pour the yolk , so that the hot butter bake , in part, the yolk , salted . At this point kept the 4 eggs, one at the head, for the 4 people who eat this dish. In the pot with the cooked pasta that you will have cooked at the same time , add the remaining sauce with bacon and pepper, grated parmesan cheese, stirring vigorously. Serve the pasta and in every dish put an egg in bullseye. Serve immediately . When you break the yolk , the cream will come out of the red that will fit in with the pasta and parmesan , creating that wonderful cream .