Steak and Eggs Pasta

Before we break that poached egg and get into the details about this pasta dish – and my new amazing revelation that you can, in fact, cook your pasta in the same pan as the sauce – I wanted to share a few pics from our recent trip to Key West…

It was all sun, sand, beach, boats, sniffles, coughs, and sore throats…

Yes, we are those people who got sick while on vacation. First Steve was taken down on the day we left and I followed about three days later and, boy, were we the magical couple hacking and sniffling our days away in Key West. Many trips to the pharmacy were made. Despite illness we did manage to have a good time and spent most days lounging by the pool, passing a bag of throat lozenges back and forth, and eating some delicious food. I had planned to do a single post about the trip, but decided against it considering we spent the week zoned out on cough syrup and took very few photos. Super fun times! Can we get a vacation re-do?

About the time we started feeling better we came home and then this happened…

Actually, what you see above was the grand finale of a three part storm series over the last week and half here in North Carolina. All the weather drama has kept us trapped in the house and I’m feeling a little like Jack Nicholson in The Shining… the stir-craziness is starting to set in. Things are looking up, though – it will be cold this weekend, but no more snow in the forecast. So, don’t worry – I’m not wandering around my house talking to imaginary people. Not yet, anyway.

So, about that egg and that pasta cooked with the sauce in one pan…

I’ve always been a boil the pasta in a separate pot kind of gal. It was the way I was raised, you know? The rule has always been that while you boil the pasta you make the sauce and then toss the pasta in the sauce at the end. That’s how you do it. You don’t cook the pasta with the sauce, that’s crazy!

But then I stumbled across this recipe for papriki white wine bucatini on the blog I Will Not Eat Oysters and as I read through it my tune started to change. I’m not sure if it was the gorgeous photos or the great instruction, but I was a whole lot more open minded to the one pot pasta and sauce way of thinking after reading the post. I had to try it.

Using that recipe as inspiration I set off to make my own one pot pasta wonder using what I had on hand, which happened to be some bucatini, steak, veggie stock, red onion, and garlic.

I started off by cooking some thin sliced steak in some olive oil until it was browned, then removed it before adding in a thinly sliced red onion and minced garlic. Once they softened I deglazed the pan with two cups of stock and scraped up all the tasty brown bits from the bottom before tossing in a few sprigs of fresh thyme. I let it simmer for a few minutes before adding another cup of stock and the pasta. I kept the heat high enough to maintain a strong simmer and just kept stirring and adding extra stock one cup at a time until the pasta was al dente, which took about 15 minutes.

Worked like a charm…

At the end I added the steak back in along with some fresh spinach – a few tosses later the spinach was nicely wilted and the steak was warmed through.

I topped it with a poached egg and some feta…

Steak and Eggs Pasta – ta da!

You don’t have to top this with a poached egg, but it does add a wonderful richness when all that yolk drips into the pasta. If you’re not confident with poaching check out this tutorial, although I’m sure a nice sunny-side up egg would be just as tasty – just make sure it has a runny yolk.

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