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Narcissa Lyons

Level of Difficulty:  Very Simple

Serves: 6-8

Breakfast pasta–that’s what I call it for apparent reasons but better for lunch or dinner.   It is similar to Pasta Carbonara but has no peas, plus a few other subtle differences that, per me, make it much tastier.  Anyway, here you go.


1 lb. pasta of your choice

1 lb. cooked bacon

6 eggs, medium boiled

2 large cloves garlic

3/4 cups EVOO

Juice of 1/2 lemon

Toasted Breadcrumbs (if you need guidance on this I’ve listed it farther down)

Salt and Pepper to taste


While the pasta is cooking, prepare the sauce ingredients.  Mince the garlic and place in a good size sauté pan.  Pour the EVOO onto the garlic, set aside.  Chop the bacon and eggs, set aside.  Strain the pasta when it is done and put a few pats of butter in the pot used to boil it.  Return pasta to the pot and stir to melt/coat the pasta.  Cover, set aside.  Heat the oil and garlic.  Once the garlic starts to cook add the bacon and eggs.  Squeeze the lemon juice into the mixture and stir to heat all ingredients thoroughly.  Pepper and salt the mixture.  Pour this into the pasta and mix well to combine – the good bits tend to favor the bottom of the pot.  Plate your dish and sprinkle with the toasted breadcrumbs and maybe a side slice of lemon.  So good.

To toast breadcrumbs:  Pour a couple of tablespoons of EVOO into a sauté pan.  Once it is heated, toss in a few tablespoons of breadcrumbs – basically as much as it takes to absorb the EVOO.  Stir constantly until it browns nicely.  Done.  This adds a really nice texture to any pasta dish.