Breakfast Pasta ~ it’s modeled after pasta carbonara, but with a heavier emphasis on the meat and eggs. I used the ever present leftover ham, and a few slices of apple wood smoked bacon for this magical skillet pasta!
I have to say, this breakfast pasta is a pretty good multi-tasker. It managed to snap me out of a 4-am-round-trip-to-LAX induced stupor, it distracted me from the fact that one daughter was here and gone in a five day flash, it gently eased me back into blogging after the holiday hiatus, and it even fed a couple of ravenous late rising 20 year-olds. I’d say that’s one talented pasta.
I’m so happy that the recent rains brought my herb garden back to life. I finally gave up trying to water it during our recent heatwave and it was frizzled down to nothing by November. I love it when a plant magically pops back on its own. Parsley and chives are pretty good at that, and it’s so helpful to have them on hand when you get the yen for a quick dish like this that really benefits from even a small amount of fresh herbs.
This is pure satisfying comfort food. I use thin spaghetti, no cream, to keep it on the lighter side. The salty ham, crisp bacon, fresh parsley and creamy egg and Parmesan ‘sauce’ makes a fantastic breakfast lunch or dinner.
Don’t forget to shower your pasta with lots of coarse black pepper. And don’t be afraid to pair it with a cup of strong coffee. Yes, coffee. This is a breakfast pasta, remember? Don’t knock it till you’ve tried it.
- 3/4 lb thin spaghetti
- 4 slices apple wood smoked bacon
- olive oil
- 2 cloves garlic, minced
- about a cup of chopped leftover ham
- 4 eggs, beaten
- 1 cup grated Parmesan cheese
- extra large handful chopped parsley
- salt and coarse ground fresh pepper to taste
- Cook the pasta in salted water until just al dente.
- Meanwhile, cook the bacon in a large skillet until it's crisp. Add the ham and garlic and saute for a few minutes. 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 pasta to the skillet and toss, along with the egg and cheese mixture, and parsley. Continue tossing over medium heat, adding a little of the reserved pasta water, until the eggs are cooked and the sauce is silky and thick. Add salt (if necessary) and more pepper to taste.
- Serve with extra parsley and cheese as garnish.
Don’t forget to pin this Breakfast Pasta!