You inspire me every day.
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.
If you’re wondering what my past holiday weekend looked like (and you’re probably not), well… you’re looking at most of it. Not pictured: the couch, the dishes, and the fact that this photo was styled to look like two servings when, in fact, I ate both plates because whatever.
I’m sure you did more interesting things with your holiday that probably involved boats, and barbecue, and adventures in Big Sur. I congratulate you… and come bearing pasta.
Let’s get all up in this!
Let’s just deal with the fact that I tied my pasta up with twine to try to make it look cooler for this picture. Clearly it really paid off!
This pasta has some classic lemon, olive oil, herb, and garlic notes. With a mega amount of Parmesan Cheese, it’s basically a fancy, grown-up mac and cheese.
… I shouldn’t have mentioned anything about the twine. I should have just played it cool.
Pasta is cooked to al dente.
Bacon is baked to a crisp in the oven.
Olive oil is warmed with sliced garlic.
Coffee is nice to sip on while cooking. It’s morning. Wine would be weird.
More cheese, please. Let’s not be shy.
Who says you have to mix big bunches of pasta in a bowl?
A rimmed sheet pan will do! No rules.
I love the bright lemon and salty bacon in this pasta! The parsley notes are fresh and the cheese in plentiful.
Can we talk for a moment about poaching eggs? Believe it of not, these are the first two poached eggs I’ve ever made. These are them!
I used this technique from Serious Eats. It’s not about vinegar water, salted water, or simmering water vortexes. There’s a straining method that I think really paid off! I’m into it!
This pasta is like a deconstructed Carbonara: minus the cream, extra lemon. Pasta is breakfast when we say it is. Conversely, you can also totally eat pasta and poached eggs for dinner. Maybe add peas to the mix at dinnertime? This is an anyway WIN!
Breakfast Pasta with Bacon and Poached Eggs
serves 2 and is easily doubled
8 ounces dried spaghetti
4 slices thick-sliced bacon
2 tablespoons olive oil
1 cloves garlic, thinly sliced
1 to 2 tablespoons 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
Place a rack in the upper third of the oven and preheat oven to 350 degrees 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 cool, chop coarsely.
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 then drain.
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.
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. (Link to egg poaching tips in the post above.)
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.