Breakfast Pasta
Breakfast Pasta is modeled after pasta carbonara, but with a heavier emphasis on the meat and eggs. I used leftover ham, and a few slices of apple wood smoked bacon for this magical skillet pasta!
Servings: 4
Equipment
- cast iron skillet
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. Chop or crumble the bacon and add garlic if you are using. 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
Calories: 611 kcal · Carbohydrates: 65 g · Protein: 27 g · Fat: 26 g · Saturated Fat: 10 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 10 g · Trans Fat: 0.1 g · Cholesterol: 201 mg · Sodium: 559 mg · Potassium: 349 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 352 IU · Calcium: 193 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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