Pasta Scassi

Wow, where to begin with this recipe?  You tell people about it and their lip starts to curl like they are doing a Billy Idol impression.  You know they are thinking, ‘there is no way I would eat anything that unhealthy’.  So, why did I even try the recipe in the first place?  I honestly don’t know, a moderate case of hero worship I guess.  I certainly can’t take credit for developing it.

Back in my old days, I didn’t watch a lot of TV, but when I did I usually watched a talk show called “Attitudes” on Lifetime.  The 2 hosts, Nancy Glass and Linda Dano, were right up my alley.  They didn’t fawn all over their guests (yes, like you Jimmy Fallon), they brought up women’s issues, and they had people on it I cared about.  One day Arnold Issacs, the designer known as Scassi, was on.  Now, I don’t look it, but I find fashion fascinating.  Scassi has designed more inaugural ball gowns than any other designer.  What a guy.  He was talking about weekends at his country home and how he liked to get a meal on the table within minutes of getting to this retreat.   With boys in school, sports, scouts, etc., I was always looking for new and quick meal ideas.  So, out comes the handy notepad and a family favorite is born.  I call it……

Pasta Scassi

1 pound bacon cut in ½ inch slices, fried crisp.

Remove bacon from grease and hold.

Add 2 sliced yellow onions to the bacon grease and sauté until soft.

Drain fat, return bacon to pan with onions, add 1 cube butter.

Cook 1 pound linguine.  I start the water boiling when I start the onions.

In a large bowl, combine drained pasta and bacon mixture.  While pasta is still hot, add 3 eggs, 1 at a time and toss after each addition.  This makes the sauce.  Add approximately 1 cup grated parmesan and salt and pepper to taste.

*  From the Recipe Box:

This is amazing.  Arnold Issacs, the designer known as Scassi, talked about this recipe on a talk show and I wrote it down.  The rest is history.

Basically, this is just a lazy version of Pasta Carbonera.  We also like it with sauted mushrooms or shrimp or both.

Everyone loves it.  Sure, it’s heart attack on a plate, but a few times a year, what the heck.

It’s what Drew requested on weekends home from college.  It’s what Chris wants on cabin weekends.  A total keeper.

and remember:  If you say ‘gullible’ REALLY SLOWLY, it sounds like oranges.  Big Kiss, Lynn

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