Breakfast Pasta

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.

Breakfast Pasta

I adore my Lodge cast iron skillet and it’s the perfect tool for this job!

Looking for some more hearty breakfast ideas?

Breakfast Pasta

Yield: serves 4

Ingredients

  • 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

Instructions

  1. Cook the pasta in salted water until just al dente.
  2. 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.
  3. In a small bowl, mix the cheese into the beaten eggs, and grind some black pepper in as well.
  4. When the pasta is ready, drain and reserve 1 cup of the cooking liquid.
  5. 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.
  6. Serve with extra parsley and cheese as garnish.
https://theviewfromgreatisland.com/breakfast-pasta/

 

Don’t forget to pin this Breakfast Pasta!

 

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! #breakfastpasta #pasta #breakfast #brunch #eggs #bacon #carbonara #skilletmeal

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25 Comments

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  • Reply
    Radina
    September 24, 2013 at 7:09 am

    Hi 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!

    • Reply
      Sue
      September 24, 2013 at 8:05 am

      Hey 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 :)

  • Reply
    honeyandlimes
    January 11, 2013 at 5:19 pm

    wow.. amazing! bacon makes everything better :) thanks for sharing.

  • Reply
    From Beyond My Kitchen Window
    January 2, 2013 at 1:35 am

    I 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.

  • Reply
    grace
    December 31, 2012 at 1:19 pm

    i’m pretty sure i’ve never even considered having pasta for breakfast, much less actually done it! tasty idea, sue!

  • Reply
    Claudia
    December 31, 2012 at 3:35 am

    I have breakfast/lunch/dinner for the week. And guess what? Have all the ingredients. Happy New Year 2013! May it bring all good things.

  • Reply
    bellini
    December 31, 2012 at 9:13 am

    I 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.

  • Reply
    Susan Lindquist
    December 30, 2012 at 1:20 pm

    Now, 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!

  • Reply
    Joy Bee
    December 30, 2012 at 2:02 am

    This 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’.

  • Reply
    The Café Sucré Farine
    December 30, 2012 at 12:35 am

    Sue, 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

  • Reply
    Lea Ann (Cooking On The Ranch)
    December 29, 2012 at 7:50 pm

    Love this! Nice presentation in the cast-iron skillet.

  • Reply
    Servia
    December 29, 2012 at 5:58 pm

    I 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!”

    • Reply
      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.

  • Reply
    Sue/the view from great island
    December 29, 2012 at 8:19 pm

    Thanks Lea Ann, I am a late comer to cast-iron, and I’m using it all the time lately.

  • Reply
    Inside a British Mum's Kitchen
    December 29, 2012 at 7:35 pm

    How 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

    • Reply
      Sue/the view from great island
      December 29, 2012 at 8:20 pm

      It went pretty quick in our house, but I like it for breakfast. Just as filling as oatmeal, but a lot more interesting!

  • Reply
    Nantucket Daffodil
    December 29, 2012 at 5:50 pm

    Drooling…..again. My husband and I have decided we are opening an Inn, and you are officially hired! Ok????

  • Reply
    La Table De Nana
    December 29, 2012 at 5:13 pm

    This is a pasta I love..

    Never thought of it for breakfast..
    I eat lightly..yogurt..flax..chia:)

    But for dinner? Perfect!