Thursday, January 21, 2010

Breakfast or Dinner?

Last quarter, I kept away from pasta. Pasta has always been my thing, so I wanted to branch out and see if I could go a quarter with barely making any. Plus, if I make a good pasta, I will want to prepare and eat the whole pound in one sitting…not a good thing. This quarter, pasta is looking more and more appealing again, so I’m following my desires and adding a fair amount of pastas to my menu. I saw this one on my favorite food blog a while ago and instantly wanted it! It’s very simple and combines some of my favorite flavors—eggs, bacon, pasta and parmesan! What more could I want in my dinner?

Spaghetti with Bacon, Eggs and Parmesan
Adapted from Noble Pig, originally from Real Simple

1 Pound of spaghetti
12 Pieces of bacon
4 Eggs
1 Cup parmesan
Salt and freshly ground pepper to taste

Heat a pot of water with a splash of olive oil and a few teaspoons of salt. Cook the spaghetti according to the package directions. I am not usually a big spaghetti fan unless it's paired with a great red sauce but in this case, spaghetti seemed like the right direction to go and it turns out it was. The thickness and texture of the spaghetti just seems right with the crunchy bacon and the egg. Before you drain the pasta, reserve 1/2 cup of the water. Don’t forget!
Cook the bacon in a skillet on medium-high, until crispy. Don’t cook it till it’s too crunchy and dried out. Drain the bacon on paper towels and then chop it up into small pieces.

Mix the spaghetti with the bacon, 3/4 cup of the parmesan, salt, pepper and reserved water.

Divide the pasta into 4 bowls and top with the extra parmesan and the eggs.

This pasta was a new twist on breakfast for dinner. Eggs, bacon and….pasta? It might look a little weird, but it really is an amazing dish. Simple ingredients, easy preparation, great taste!


  1. sounds like a carbonara! same ingredients just put together different--with a fried egg instead of beating raw eggs and mixing hot cooked spaghetti into it.

  2. Haha yeah a lot of comments on Noble Pig said the same thing. It's a lot less hassle than a carbonara though because you don't have to worry about the eggs scrambling when you mix it with the spaghetti. Plus the runny yolk tastes delicious.