Breakfast Carbonara (Pasta with Bacon and Eggs)
Servings: 8
Calories: 409kcal
Pasta for breakfast? This Breakfast Carbonara is absolutely a real and delicious thing! Al dente spaghetti is tossed with minced garlic and peas before being swirled together with beaten eggs that are cooked by the heat from the hot pasta before being showered with grated Parmesan cheese and parsley as well as crumbled strips of bacon.
Print Recipe
Ingredients
- 16 ounces spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup frozen peas
- 4 eggs lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 8 slices Oven Roasted Bacon
Instructions
- Prepare pasta to al dente in heavily salted water according to package directions.
- While pasta is cooking, heat olive oil to large sauté pan over medium heat.
- Add garlic and peas and cook until fragrant and peas are warmed through, approximately two minutes.
- Use tongs to transfer pasta directly from boiling water to garlic and peas mixture in sauté pan.
- If pasta looks dry, add two or three tablespoons of pasta water.
- Pour eggs over pasta and use tongs to toss continually until combined and egg mixture coats pasta.
- Remove sauté pan from heat and top with cheese and parsley.
- Serve bacon alongside or crumble over the top of pasta. Or better yet, both!
Nutrition
Calories: 409kcal | Carbohydrates: 46g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 279mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 12.7mg | Calcium: 106mg | Iron: 1.8mg