Breakfast Pasta — Enough Said

Photo: Courtesy of Joy The Baker.
Reader, you inspire me every day.

You inspire me to turn my lasagna into a sandwich. You inspire me to turn my bananas into bread. You inspire me to turn my nachos into breakfast.

As long as we’re eating chips and cheese for breakfast…I mean, come on. We’re just a step away from pasta.

This pasta feels a bit like a classic carbonara. We’re skipping the cream in the pasta and adding it to our coffee. We’re keeping the egg whites and learning how to poach eggs. We’re also adding lots of fresh parsley, lemon juice, and too much cheese (as per usual). Best of all, we’re calling it breakfast (!!) because we can. 

Can we talk for a moment about poaching eggs? Believe it of not, these are the first two poached eggs I’ve ever made.

I used a technique from Serious Eats. It’s not about vinegar water, salted water, or simmering water vortexes. Try it and believe.


Related: The Perfect Scrambled Eggs Recipe 



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Photo: Courtesy of Joy The Baker.
Breakfast Pasta With Bacon And Poached Eggs
Serves 2 and can easily be doubled 

Ingredients 
8 oz dried spaghetti
4 slices thick-sliced bacon
2 tbsp olive oil
1 cloves garlic, thinly sliced
1 to 2 tbsp unsalted butter
Juice of 1 lemon
Small handful coarsely chopped parsley
1/3 cup shredded Parmesan cheese, plus more for topping
Salt and crushed red pepper flakes, to taste
2 large eggs, poached 

Instructions
1. Place a rack in the upper third of the oven and preheat oven to 350°F . Line a baking sheet with foil and place uncooked bacon on a single layer atop the foil. Place in the oven and allow to cook until bacon is crisp, 8 to 12 minutes depending on how crisp you like your bacon. Remove from the oven and placed the bacon on two paper towel atop a dinner plate.  Allow to rest until cool enough to handle. When it has cooled, chop coarsely.

2. Bring a large pot of water to a boil. Add a large pinch of salt to the boiling water, and add dry spaghetti. Cook until al dente and drain.

3. While the pasta cooks, heat olive oil in a small saucepan. Add the sliced garlic, and cook over low heat until the oil is fragrant and the garlic is just slightly golden. Remove from the heat and add butter. Stir to melt.

4. In a large bowl, toss together warm drained pasta, garlic oil with butter, lemon juice, parsley, bacon, Parmesan cheese, and salt and pepper to taste. Poach eggs, according to your own genius.

5. Divide between bowls and top with egg. Sprinkle with a bit more cheese and crushed red pepper flakes. This breakfast is best served the day it is made.      
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