The overall idea here is for this pasta to look like a beautiful garden salad, with pasta. I use a mix of different types of tomatoes and lettuces so there's an array of greens and reds and oranges, bound together with some cheese and cream, salt and pepper.


1 pint cherry tomatoes, quartered lengthwise
3 cups hardy mixed greens, such as arugula, kale, radicchio
2 eggs
1/2 cup cream
1/2 teaspoon lemon zest
1 cup finely grated Parmesan cheese
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon bacon fat
1 teaspoon olive oil
16 ounces penne


Step 1
In a medium sized bowl, toss together the tomatoes and the lettuces with a little salt. Set aside.

Step 2
Put a large pot of salted water on the stove for the pasta.

Step 3
Mix together the eggs, cream, Parmesan cheese, salt, pepper, and lemon zest.

Step 4
Heat the bacon fat and olive oil in a large skillet.

Step 5
When the pasta is al dente, drain it and toss it with the bacon fat until it's coated.

Step 6
Toss the pasta with the egg and cream mixture.

Step 7
Then mix in the tomato and lettuce mixture with any juices that have leached out. Let the pasta sit for a minute, then give it another stir. During that minute the tomatoes will have warmed and released more of their juice, so what might have initially looked like a pasta dish without enough sauce becomes quite the opposite.

Step 8
Serve and enjoy.