Italian Style Bacon & Eggs |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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DH & I both love breakfast more than any other meal. This breakfast or brunch recipe by Anna Martini from her Pasta & Pizza Cookbook is so good & unlike any other I have seen. I admit to having expanded it a bit, so I hope you will try it & enjoy the outcome. :-) Ingredients:
1/4 lb pancetta (or sub bacon cut in sml strips ... approx 1 cup) |
1 tablespoon olive oil (or butter) |
1/2 lb spaghetti |
4 eggs |
2 tablespoons light cream |
2/3 cup parmesan cheese (freshly grated & divided per prep directions) |
1 large tomato (seeded & diced) |
1/2 teaspoon italian seasoning (i use mccormick classic herbs) |
salt (to taste) |
Directions:
1. Put the olive oil (or butter) in a fairly lrg skillet. Add the pancetta (or bacon) & fry it lightly over med-heat till the fat has melted. Remove from heat & set aside.
2. Cook spaghetti in boiling salted water.
3. Meanwhile, beat the eggs in a bowl w/a whisk. Whisk in the cream, half of the Parmesan cheese & the Italian herb blend. Add the diced tomato & stir to combine.
4. When the spaghetti is still fairly firm to the bite, drain & transfer it to the warm skillet w/the bacon. Place over med-heat & stir so it will absorb the flavor of the pancetta (or bacon).
5. Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.
6. Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.
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