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!
Cook the pasta in well salted water until just al dente.
Meanwhile, cook the bacon in a large skillet until it's crisp. Add garlic if you are using, and 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.