Fontina Spinach and Artichoke Pasta Hash

21 May

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings: 6 Servings

Calories Per Serving: 536 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

6 slices thick cut bacon chopped
2 tablespoons olive oil
2 cloves garlic minced or grated
8 ounces cremini mushrooms, sliced (or any other mushrooms you like)
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon pepper
1/4 teaspoon salt
16 ounces frozen chopped spinach thawed
12 ounces marinated artichokes hearts drained
450 g capellini pasta
8 ounces fontina cheese (or gouda cheese) half diced, half shredded (or more!)
6-8 eggs
2-3 tablespoons heavy cream
lots of chopped parsley for garnish

Bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside. Preheat the oven to 190C.
Heat a large skillet (mine was 12 inches) over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan, then add the olive oil and heat over high heat. Add garlic and saute for 30 seconds. Add the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste.
Add the dill, oregano, crushed red pepper and pepper. Stir in the thawed spinach and artichokes and gently stir everything to combine. Cook another 2-3 minutes until heated through.
Add half of the pasta, the cubes of fontina cheese and a drizzle of olive oil, toss well, adding in more pasta if desired. Create small wells for the eggs and carefully crack the eggs into the wells. Sprinkle the eggs with salt and pepper and then add the remaining shredded cheese. Drizzle the cream over the eggs. Place the whole skillet in the oven and bake until the whites are just set but yolks are still runny, about 15 to 18 minutes. If you want to brown the cheese a bit more turn the grill on for 30 seconds, but the eggs will probably not be runny anymore.
Remove from the oven and add the crispy bacon. Garnish with chopped parsley.
Enjoy :-)

Rachel Tidman

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