Breakfast Carbonara Pasta {recipe}

Breakfast Carbonara Pasta {recipe}

At some point, when you're brave enough to attempt flawlessly timed hot pasta straight from boiling water to "cook" raw eggs into a sauce, you can serve true pasta carbonara to your date for dinner. But until then, Grasslopper, serve bacon-laced spaghetti with a sunny side up egg and call it breakfast the morning after.

Serves 2

Ingredients

½-pound spaghetti
1 tablespoon grapeseed or other high smokepoint neutral oil
4 strips extra-thick cut bacon, cut into ½-inch pieces
1 garlic clove, peeled smashed and coarsely chopped
splash of white wine, leftover from the shenanigans the night before that got you into this position
salt and pepper
2 large eggs
Parmesan cheese
fresh Italian flat leaf parsley, chopped

Directions

Cook spaghetti in boiling salted water until al dente, about 10 minutes. Drain, do not rinse, and set aside.

Heat oil in a large frying pan over medium-high heat. Add chopped bacon and cook until the bacon is browned and crisp. Remove bacon from pan. Turn heat down to medium-low and add garlic to the oil and rendered bacon fat in the pan. Cook until fragrant. Add a splash of white wine and scrape up all the browned bits from the bacon.

Add cooked drained pasta to the pan and stir to coat with garlic and oil and cook for a few minutes to heat pasta through, about 2 minutes. Salt and pepper to taste (it won't require much salt because both the bacon and Parmesan cheese are salty).

Return the cooked bacon to the pan with the pasta and stir to combine.

Divide the pasta and bacon between two plates. Top with about a tablespoon of grated Parmesan cheese on each serving.

Cook two sunny side up eggs. Place sunny side up egg over pasta. Garnish with additional grated Parmesan cheese, coarsely ground black pepper, and chopped parsley.