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.
I adore my Lodge cast iron skillet and it’s the perfect tool for this job!
Looking for some more hearty breakfast ideas?
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
- 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!
26 Comments
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!
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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.
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.