How To Make Breakfast Pasta | Tasting Table Recipe

Fettuccine you'll want to eat morning, noon and night

Anybody who knows me knows that I've been adding an egg to just about everything I eat before it became cool: a runny yolk on a burger, a fried egg on my sandwiches, a diced boiled egg into my vinaigrettes. I can't get enough.

One of my favorite things to do is put a few fried eggs over pasta. Much like in a classic carbonara, when you cut into it, the egg yolk becomes a savory sauce that coats the noodles beautifully.

For this dish, I brought a few of my favorite morning ingredients together for a breakfast pasta. Made with bacon, brown butter, a generous sprinkling of coarse black pepper and a couple of fried eggs, this is a rich, heart-stopping dish that should be eaten with caution-no matter what time of day you decide to dig into it.

Recipe from the Tasting Table Test Kitchen

Breakfast Pasta
4.2 from 43 ratings
Learn to make breakfast pasta filled with fried eggs, bacon and cheese. 
Prep Time
Cook Time
Total time: 25 minutes
  • Salt, to taste
  • 1 pound fresh fettuccine pasta
  • 4 slices of thick-cut bacon cut in ½-inch cubes
  • ½ cup (1 stick) butter
  • 4 eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon coarse black pepper
  • 3 ounces grated Parmigiano-Reggiano, to serve
  • Grated nutmeg, to taste
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain the pasta, reserving ½ cup of the pasta water and setting it aside.
  2. In a large skillet over medium heat, add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5 minutes. Remove the bacon using a slotted spoon and set aside. Add the butter to the pan and melt until it becomes foamy and golden brown, about 5 minutes. Add the eggs to the pan and cook, spooning the butter over them, until the whites are crispy and brown on the edges but the yolks remains runny, about 2 to 3 minutes. Transfer the eggs to a plate and set aside.
  3. Add the pasta, reserved bacon and pasta water to the skillet and toss until warm and a sauce has formed. Add the lemon zest and pepper and season with salt.
  4. To serve, divide the pasta among 4 plates and top each serving with a fried egg. Sprinkle with Parmigiano-Reggiano and grated nutmeg and serve immediately.
Calories per Serving 892
Total Fat 45.8 g
Saturated Fat 23.6 g
Trans Fat 1.0 g
Cholesterol 254.6 mg
Total Carbohydrates 86.6 g
Dietary Fiber 3.9 g
Total Sugars 3.7 g
Sodium 555.7 mg
Protein 31.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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