Breakfast Pasta

I have to say, this pasta is a pretty good multi-tasker.  It managed to snap me out of a 4-am-round-trip-to-LAX induced stupor, it distracted me from the fact that one daughter was here and gone in a five day flash, it gently eased me back into blogging after the holiday hiatus, and it even fed a couple of ravenous late rising 20 year-olds.  I'd say that's one talented pasta.

One of my favorite restaurants serves a breakfast pasta like this.  It's modeled after pasta carbonara, but with a heavier emphasis on the meat and eggs.  I used the ever present leftover ham, and a few slices of apple wood smoked bacon.

I'm so happy that the recent rains brought my herb garden back to life.  I finally gave up trying to water it during the heatwave and it was frizzled down to nothing by November.  I love it when a plant magically pops back on its own.  Parsley and chives are pretty good at that, and it's so helpful to have them on hand when you get the yen for a quick dish like this.  

This is pure satisfying comfort food.  I use thin spaghetti, no cream, to keep it on the lighter side.  The salty ham, crisp bacon, fresh parsley and creamy egg and Parmesan 'sauce' makes a fantastic breakfast lunch or dinner.  Don't forget to shower your pasta with lots of coarse black pepper.  And don't be afraid to pair it with a cup of strong coffee.  Yes, coffee.  Don't knock it till you've tried it.

Breakfast Pasta
serves 4
3/4 lb thin spaghetti
4 slices apple wood smoked bacon
olive oil
2 cloves garlic, minced
about a cup of chopped leftover ham
4 eggs, beaten
1 cup grated Parmesan cheese
extra large handful chopped parsley
salt and coarse ground fresh pepper to taste

• Cook the pasta in salted water until just al dente.
• Meanwhile, cook the bacon in a large skillet until it's crisp.  Add the ham and garlic and saute for a few minutes.  Add a little olive oil if the bacon didn't render much fat.
• In a small bowl, mix the cheese into the beaten eggs, and grind some black pepper in as well.
• When the pasta is ready, drain and reserve 1 cup of the cooking liquid.
• Add the pasta to the skillet and toss, along with the egg and cheese mixture, and parsley.  Continue tossing over medium heat, adding a little of the reserved pasta water, until the eggs are cooked and the sauce is silky and thick.  Add salt (if necessary) and more pepper to taste.
• Serve with extra parsley and cheese as garnish.

One year ago today---

Ham and Black Lentil Soup