BLT-Inspired Cavatelli with Jammy Egg, Arugula & Cacio e Pepe Sauce
Chef Davis shares with us how to make a quick and satisfying meal for when you’re craving breakfast... but also carbs.
Ingredients (Serves 2–3)
- 12 oz frozen cavatelli pasta (Caputo’s has solid fresh-frozen options)
- 4 slices thick-cut bacon, chopped
- 1 cup cherry tomatoes, halved or thinly sliced for appearance
- 2 cups fresh arugula
- 2 large eggs
- 2 cloves garlic, minced
- 1 tbsp olive oil (plus more for drizzling)
- 1 tsp freshly cracked black pepper (or more to taste)
- ½ cup finely grated Parmesan cheese
- Salt to taste
- Optional: red pepper flakes, lemon zest
Instructions
- Cook the Cavatelli
Bring a large pot of salted water to a boil. Add frozen cavatelli and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain. - Make the Jammy Eggs
Bring a small pot of water to a boil. Carefully lower in the eggs and boil for exactly 6 minutes. Transfer to an ice bath immediately. Once cool, peel and set aside (this can be done a day in advance). - Crisp the Bacon
Cook in oven or pan until crispy. Once crispy and cool, chop bacon for use in dish. (this can be done a day in advance). - Sauté Tomatoes & Garlic
Sauté garlic for 30 seconds, then add the halved or sliced cherry tomatoes. Cook until softened and slightly blistered, about 3 minutes. Season lightly with salt. - Make the Cacio e Pepe Sauce
Reduce heat to low. Add the cracked black pepper to the pan and toast for 30 seconds. Add the drained cavatelli and a splash of reserved pasta water. Gradually sprinkle in the Parmesan while tossing vigorously to create a glossy, emulsified sauce. Add more pasta water as needed to loosen. - Add Arugula & Bacon
Stir in arugula and crispy bacon. Toss until arugula is just wilted and everything is well coated. - Plate & Top
Divide pasta into bowls. Halve the jammy eggs and place on top. Finish with a drizzle of olive oil, more black pepper, and optional red pepper flakes or lemon zest.