My Breakfast Pasta Carbonara recipe with leftover ham, apple wood smoked bacon, eggs, garlic, Parmesan and a handful of fresh parsley is an irresistible skillet pasta!
Breakfast pasta carbonara is perfect for the most important meal of the day.
I have to say, this easy pasta recipe 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.
Fresh herbs are non-negotiable in this comforting meal.
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.
True pasta carbonara contains no cream
The ‘creaminess’ comes from the eggs, cheese, and a little starchy pasta water and it’s pure satisfying comfort food. I use thin spaghetti to keep it on the lighter side. The combination of salty ham, crisp bacon, fresh parsley and creamy egg and Parmesan ‘sauce’ makes an irresistible breakfast lunch or dinner.
Don’t forget to shower your breakfast 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.