Spaghetti For Breakfast
This was Sunday morning's breakfast, a take on the Italian Carbonara. Traditionally the eggs are just scrambled into the hot noodles and cooked that way. I fried the eggs in the bacon drippings and placed them whole on top of the pasta which had been tossed with the cooked bacon and a little cream. It was really luscious, with the yolk making a rich eggy sauce. Unbelievably I had no parmesan cheese-can you imagine a chef's refrigerator without parmesan?-scandalous! Definitely add the cheese if you have it, if not, it is still a most satisfying breakfast.
1/2 pound cooked spaghetti, with a couple tablespoons of the cooking water reserved
4 rashers of bacon, cut into chunks and cooked until crisped, reserve the drippings
1 clove of garlic, minced
1 or 2 sage leaves, minced
1 tablespoon minced fresh parsley
1/4 cup cream
Salt and pepper to taste
Parmesan cheese (optional)
Place the cooked spaghetti in a sauce pan, add a couple tablespoons of pasta cooking water, add the cream.
Add the bacon to the cream.
Saute garlic and sage in the reserved bacon drippings, strain the drippings and return the drippings to the saute pan. Add the cooked garlic and sage to the spaghetti mixture.
Heat the spaghetti until it begins to simmer, turn off the heat and let the noodles steep while cooking the eggs. While the noodles steep they will absorb the cream.
Fry the eggs in the reserved bacon drippings, basting until the whites are set, but the yolk is still runny.
Place the pasta in shallow bowls and top with a fried eggs, top with salt, pepper, parsley, and parmesan cheese.