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
- 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
- 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.
- 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.
- 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.
- 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 |