6 large eggs
1 lb macaroni
1 lb good quality bacon
1/4 cup grated onion and its juices
1 garlic clove, grated or pasted
1 rounded tbsp Dijon mustard
3 tbsp white balsamic vinegar or white
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black
1/2 tsp hot sauce
1 (4 oz) jar chopped pimientos, drained
1/2 cup chopped at-leaf parsley
1 Preheat the oven to 375°
2 Place the eggs in a small pot and cover with water. Bring to a boil
over high heat, cover the pot, turn o the heat and let the eggs
stand for 10 minutes. Submerge the eggs in cold water to shock
them. Crack the eggs and soak in the cold water. When cool, peel
3 Meanwhile, bring a large pot of water to a boil to cook the macaroni.
4 Arrange all but 6 slices of bacon on a slotted baking sheet and put
into the hot oven. Bake for 15 minutes, or until bacon is crisp. When
cool enought to handle, chop and reserve.
5 Chop the remaining 6 slices of bacon and add to the boiling water
along with the macaroni. Cook until the pasta is al dente. Drain,
rinse and discard the boiled bits of bacon from the pasta.
6 While the pasta cooks, add the grated onion, garlic, Dijon mustard
and vinegar to a mixing bowl. Whisk in the extra-virgin olive oil and
season with lots of salt, pepper and hot sauce.
7 Add the pasta, chopped eggs, pimiento, parsley and chopped crisp
bacon pieces. Toss to combine and serve.