Bacon, Eggs, Toast Becomes a Pasta Dish

Bacon, Eggs, Toast, Pasta. It’s a meal I grew up on.

I was asked to do a spin on breakfast and I was taken back to childhood.

I could have gotten out some liquid nitrogen and made bacon ice cream, but, who would eat that? While I look forward to others who do know how to do that fancy molecular gastronomy stuff, I’ll sit that one out. But I do know what kind of food makes the heart melt, and it starts with pasta.

This is the one pasta dish that guarantees a very long marriage, because although this was made once as a quickie dinner for my husband in our first year of marriage, he went crazy for it and it has become our “go to” dish in a pinch.

This is not spaghetti carbonara, in which raw eggs are made become the sauce. In this dish, which was a childhood favorite, my grandmother continued to cook the pasta with eggs that had been seasoned with the parmigiano reggiano and tossed until the eggs scrambled. She didn’t used spaghetti, but used a tiny pastina because she called this a children’s dish. I’ve given this its own makeover by growing it up a bit, using toasted bread crumbs.

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Five Star Makeover: Bacon and Eggs and Toast Becomes a Pasta Dish

A five star makeover for pasta, including prosciutto, pasta and eggs.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Entree

Cuisine: Italian

Servings: 4

Author: Angela Roberts

Ingredients

• 1 pound spaghetti
• 8 eggs beaten
• 1/2 cup parmigiano reggiano divided
• 5 tablespoons. extra virgin olive oil plus some for table
• 1/2 cup toasted homemade breadcrumbs
• Handful flat Italian parsley chopped fine
• 6 slices bacon or 3 slices prosciutto fried crisply, and crumbled
• Sea or kosher salt and freshly cracked pepper

Instructions

• Cook bacon, draining all grease, until crispy.
• Use stale Italian bread or French baguette that has sat out at least
• overnight.
• Use large side of grater, add 1 tablespoon olive oil, 1 tablespoon parsley.
• Toast until slightly browned. Set aside.
• Cook pasta al dente in large pot in salted water. Drain. Put 2 tablespoons olive oil into pan.
• Add 2 tablespoons grated cheese to eggs. Add black pepper.
• Add eggs to pasta. Stir continually with wooden spoon until eggs are cooked. Eggs should not be in big pieces.Toss with remaining olive oil, parsley, breadcrumbs, bacon and cheese, reserving some of each to garnish on top. Serve immediately.

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