Breakfast Pasta
User Reviews
4.3
Breakfast Pasta
Description
This recipe uses thin spaghetti cooked until just al dente, then quickly combined with pan-fried smoky bacon and optional garlic sautéed briefly in bacon fat or a bit of olive oil. Beaten eggs are mixed with grated Parmesan cheese and black pepper, then added off the heat to the hot pasta and bacon mixture. Tossing rapidly with reserved pasta cooking water cooks the eggs gently, forming a creamy sauce that coats the noodles without curdling.
The freshness of chopped parsley adds a bright contrast to the richness of the eggs and bacon. Salt and black pepper to taste bring out flavor balance. This preparation is reminiscent of classic carbonara techniques, emphasizing careful tossing off direct heat to achieve the right sauce texture.
The dish serves well immediately, garnished with extra Parmesan and parsley if desired, suitable for a filling breakfast or brunch.
Ingredients
- 3/4 lb spaghetti thin
- 8 lices Bacon thick cut, smoked
- olive oil
- 2 cloves garlic minced; optional
- 4 egg large, beaten
- 1/2 cup Parmesan Cheese grated; or more to taste
- parsley extra large handful; chopped
- salt coarse ground fresh; to taste
- black pepper coarse ground fresh; to taste
Instructions
- Cook the pasta in well salted water until just al dente.
- Meanwhile, cook the bacon in a large skillet until it's crisp. Add garlic if you are using, and sauté briefly. Add a little olive oil if the bacon didn't render much fat.
- In a small bowl, mix the cheese into the beaten eggs, and grind some black pepper in as well.
- When the pasta is ready, drain and reserve 1 cup of the cooking liquid.
- Add the hot pasta to the skillet and toss, along with the egg and cheese mixture, and parsley. Continue tossing, off the heat, adding a little of the reserved pasta water, until the eggs are cooked and the sauce is silky and thick. Add more pepper to taste. Note: you can put the pan back over medium heat while you toss if you feel you need to cook the eggs a litte more. Just be sure to keep tossing constantly.
- Serve with extra parsley and cheese as garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 65g | 22% |
| Protein | 27g | 54% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 201mg | 67% |
| Sodium | 559mg | 23% |
| Potassium | 349mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 352IU | 7% |
| Calcium | 193mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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