I had the idea to make this rich pasta dish after seeing it on a few brunch menus around the city. I’m not too familiar with eating pasta for breakfast but as a lover of Italian food, it seemed like a brilliant idea. This is great for the morning after a night you indulged in one too many drinks :) There are a few different ways to make this dish but regardless, it’s a quick and fairly simple fix.
- 1/2 Lb. Spaghetti
- 5 Strips of Bacon (Pancetta is better if it’s readily available!)
- 3/4 C. Parmigiano-Reggiano, grated
- 3/4 C. Yellow Onion, chopped
- 3 Eggs
- 2 Cloves Garlic, chopped
The key to the success of this dish is timing. The pasta needs to be fresh out of the hot water when it is added to the other ingredients. Start by bringing water to a boil for the pasta. Dice the bacon and cook it in a large skillet until lightly browned and crispy. Set the cooked bacon aside and drain the excess fat. Add pasta to boiling water and cook according to package instructions. Sauté the onion and garlic in the same skillet that was used for the bacon, and brown them lightly. Place bacon, onion and garlic in a large serving bowl. As soon as the pasta is done, drain the pasta most of the way and add it and a small amount of the excess pasta water to the bacon, onion and garlic mixture. Immediately add three whole eggs and the cheese to the mixture and toss. The heat of the pasta will cook the eggs, melt the cheese, and bring all of the ingredients together into a lusciously creamy concoction.
penneforyourthoughts 