My Breakfast Pasta Carbonara recipe with smoked bacon, eggs, Parmesan and a handful of fresh parsley is an irresistible skillet pasta. It’s a comforting late night snack or lazy weekend breakfast (and it’s our favorite from the pantry dinner, too.)
spaghetti carbonara for breakfast ~ who knew?
Roman pasta carbonara is a mid-century invention that has since taken on cult status. This extraordinarily comforting pasta is made with eggs, cheese, cured pork and pepper but morphs into something far more delicious than you’d imagine from its humble ingredients. It’s one of those basic recipes that everybody needs to know.
But pasta for breakfast? Why not, it’s the most important meal of the day. And I’ve always been a real food for breakfast kind of girl. Forget boxed cereal and smoothies, I’d rather have leftover pizza. Or a big bowl of pasta.
the essentials for breakfast carbonara
- pasta ~ in this case I recommend spaghetti. The way the silky sauce clings to all those strands is a thing of beauty. Angel hair will be too mushy, and fettuccine too thick. Spaghetti is perfect.
- bacon ~ traditionally Italians use guanciale (cured pork jowl) or pancetta (cured pork belly.) Thick cut bacon is a readily available substitute. You could also use ham.
- eggs ~ room temperature eggs make the silkiest sauce. True carbonara will use a combination of egg and additional egg yolks, but for breakfast carbonara we’re going with whole eggs.
- cheese ~ an aged Italian cheese like parm, pecorino romano, grana padano, whatever you’ve got in the fridge.
- parsley ~ fresh parsley really brightens the dish.
- lots of fresh cracked pepper
- garlic ~ not traditional but you can add it if you like.
the pasta carbonara method
- Cook spaghetti in salted water until al dente. In this case you want the water to be starchy, so you don’t need gallons of water to start with.
- Meanwhile cook bacon in a skillet until crisp. Add some crushed garlic toward the end, if you’re using it.
- Beat eggs in a bowl and add the cheese and pepper.
- Add hot pasta to the skillet and toss rapidly while slowly adding the egg mixture, using a little reserved pasta water as necessary to create a silky sauce.
In traditional carbonara the aim is to cook the eggs into a creamy sauce, but for breakfast carbonara you can afford to let then ‘scramble’ a bit, no shame there.
you also ask…
- are the eggs in carbonara raw?
The eggs in this dish get ‘cooked’ from the heat of the water, the pasta, and the pan, even when it is off the direct heat. If you’re unsure you can put the pan back on the heat while you toss. This may slightly scramble the eggs, but the dish will still be delicious. You can also use pasteurized eggs for peace of mind. Note: don’t confuse pasteurized eggs for pasture raised eggs! Pasteurized eggs have simply been heat treated to destroy harmful bacteria, but otherwise function like normal raw eggs. Look for them next to the regular eggs in your supermarket.
- what’s the best cheese for carbonara?
Pecorino Romano, an Italian sheep’s milk cheese, is traditional, but other aged Italian cheeses are fine. I like to grate the cheese (not shred) so it will melt in quickly.
- does carbonara have cream in it?
It’s hard to believe that such a creamy pasta contains no cream. The ‘creaminess’ comes from the eggs and starchy pasta water that emulsify into a glossy sauce as they are tossed briskly with the hot pasta. No need for cream.
I adore my Lodge cast iron skillet and it’s the perfect tool for this job. The thick cast iron hold the heat well while you create that special sauce. You can serve straight from the skillet for a rustic presentation.
Looking for more hearty breakfast ideas?
Breakfast Pasta
Ingredients
- 3/4 lb thin spaghetti
- 8 slices thick cut smoked bacon
- olive oil
- 2 cloves garlic, minced (optional)
- 4 large eggs, beaten
- 1/2 cup grated Parmesan cheese, or more to taste
- extra large handful chopped parsley
- salt and coarse ground fresh pepper 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
37 Comments
Joan
February 28, 2021 at 9:36 amI can never Pin your recipes, wish I could.
Sue Moran
February 28, 2021 at 10:15 amWhat’s the problem Joan? I’ll try to help. Do you mean pin the actual recipe, or images?
Lydia
February 27, 2021 at 10:25 amI am so going to try this – maybe tomorrow for Sunday brunch!
Rachel
February 27, 2021 at 9:04 amPasta for breakfast? Sign me up! This might be my new favorite breakfast!
Dannii
February 27, 2021 at 8:31 amI am so down with pasta for breakfast, and carbonara is my favourite.
Gail Montero Raines
February 27, 2021 at 7:54 amI am all about pasta for breakfast and this is totally fabulous! So creamy-licious, love this!
Biana
February 27, 2021 at 7:30 amOmg, this is a game changer! I love carbonara for dinner, but I bet it’s amazing for breakfast as well.
Jen
February 27, 2021 at 7:02 amMy kids don’t really like traditional breakfast food so this is perfect! I can see us all fighting over the leftovers for lunch…if there are any.
Sue Moran
February 27, 2021 at 7:59 amThis is a kid pleaser if there ever was one!
Alicia
February 27, 2021 at 6:47 amI love carbonara! Sometimes I add 1 cup of thawed peas because the hubby likes them. I like to make enough to warm up for lunch the next day. But I’ve never made it for breakfast. That will have to change!
Sue Moran
February 27, 2021 at 6:49 amYes, we often add peas, but that definitely upsets the purists!
GeorgeW
December 26, 2019 at 4:56 pmWe tried this with our leftover ham and it was incredible! We have a new post holiday tradition in our house, thanks Sue!!
Donna Lendach
November 1, 2018 at 2:47 pmThis would make a great lunch, along with a green salad. I can’t wait to try it!
Sue
November 1, 2018 at 4:19 pmI love this any time of the day, it’s addictive!
Radina
September 24, 2013 at 7:09 amHi Sue, this is my first time visiting your blog, and I can’t wait to try out this recipe. Just out of curiosity, is the restaurant you mention 17th Street Cafe, in L.A.? They make a delicious breakfast pasta like this, and I have been dying to try out a recipe similar to theirs (which is why I am so excited to make your pasta!). Just curious. Thank you for sharing the deliciousness!
Sue
September 24, 2013 at 8:05 amHey Radina—no, it was Hugo’s. There’s one in West Hollywood and one in Sherman Oaks, maybe more, I’m not sure. Now you’ve got me curious about the 17th st cafe 🙂
honeyandlimes
January 11, 2013 at 5:19 pmwow.. amazing! bacon makes everything better 🙂 thanks for sharing.
From Beyond My Kitchen Window
January 2, 2013 at 1:35 amI felt so sad when my daughter left last week. It’s a good thing I didn’t have this pasta to drown my sorrows in. I would have easily eaten the whole skillet. Great recipe.
grace
December 31, 2012 at 1:19 pmi’m pretty sure i’ve never even considered having pasta for breakfast, much less actually done it! tasty idea, sue!
Claudia
December 31, 2012 at 3:35 amI have breakfast/lunch/dinner for the week. And guess what? Have all the ingredients. Happy New Year 2013! May it bring all good things.
bellini
December 31, 2012 at 9:13 amI hope that 2013 brings as many riches as the past year. I have a good ind to start my year off with breakfast pasta fro good luck.
Susan Lindquist
December 30, 2012 at 1:20 pmNow, THAT’S my idea of a good plate of pasta! And for breakfast? Even better! Breakfast of champions, I say! And I am a bit jealous that you can go out and pick fresh herbs at this time of year! Mine are finally covered with snow!
Happy New Year, Sue! I look forward to seeing all the delish posts you’ll be putting up in 2013!
Joy Bee
December 30, 2012 at 2:02 amThis is such an interesting idea. I would never think of pasta for breakfast, but this looks amazing. It will be added to my list of ‘must tries’.
The Café Sucré Farine
December 30, 2012 at 12:35 amSue, I just love how you always have something unique and delicious at the same time. This sounds wonderful and such a departure from the everyday! Love, love, love it
1
Sue/the view from great island
December 30, 2012 at 11:54 pmI’m a big proponent of the hearty breakfast…this is just the logical next step!
Lea Ann (Cooking On The Ranch)
December 29, 2012 at 7:50 pmLove this! Nice presentation in the cast-iron skillet.
Servia
December 29, 2012 at 5:58 pmI was up early comforting the cats who were terrified by a short bout of thunder. When I opened the post I found myself envious of the warn hearty breakfast (as opposed to my almond butter toast). New Year’s rez will definitely be, “Think and cook like Sue!”
Sue/the view from great island
December 29, 2012 at 8:23 pm🙂 That thunder was a surprise. They make this at Hugos, I think it was one of the first places we went and the first thing we ordered when me moved here, and it’s still one of my favorites.
Cathy
February 27, 2021 at 7:26 amI was sick this week and one evening not feeling like cooking, something very similar came to mind. Unfortunately, it was still to much work for a sickie, but soon! I love pasta for breakfast, usually left over like pizza or indian food.
Sue/the view from great island
December 29, 2012 at 8:19 pmThanks Lea Ann, I am a late comer to cast-iron, and I’m using it all the time lately.
Inside a British Mum's Kitchen
December 29, 2012 at 7:35 pmHow could I knock this?? it’s perfection! If there’s enough of it, it could be breakfast, lunch and dinner as far as I’m concerned!
Mary x
Sue/the view from great island
December 29, 2012 at 8:20 pmIt went pretty quick in our house, but I like it for breakfast. Just as filling as oatmeal, but a lot more interesting!
Nantucket Daffodil
December 29, 2012 at 5:50 pmDrooling…..again. My husband and I have decided we are opening an Inn, and you are officially hired! Ok????
Sue/the view from great island
December 29, 2012 at 8:24 pmYes!!!!! My dream job.
Nantucket Daffodil
January 1, 2013 at 5:01 pmOk, when we hit the lottery, we will start searching the real estate listings…my dream job as well! With a big barn full of antiques to sell….
La Table De Nana
December 29, 2012 at 5:13 pmThis is a pasta I love..
Never thought of it for breakfast..
I eat lightly..yogurt..flax..chia:)
But for dinner? Perfect!
Sue/the view from great island
December 29, 2012 at 8:25 pmOk, now you’re shaming me…your breakfast sounds awesome.