Breakfast Carbonara has all the morning basics: eggs, bacon, and cheese, so it's perfect! Plus you can work off throughout the day so you won't feel as bad eating those carbs.
Keyword: 25 min, 25 min or less, breakfast, breakfast pasta, left overs, pancetta, parmesan cheese, pasta, quick
Servings: 4
Ingredients
1tbspextra virgin olive oil
8ozpancettaor bacon - ⅓ inch diced
1lb.spagetti noodles
½onion (medium)finely chopped
½cupdry white wine
2tbspbutter
3eggs
½cupfinely grated Romano Cheeseplus more to top
¼tspblack pepper + saltor to taste
1tbspfresh chopped parsley
2-3leavesfresh basiltorn
Instructions
Bring a large pot of salted water to a boil for the pasta and cook to al dente. Reserve 1/4 cup of pasta water then drain the remaining water. Set pasta aside.
Meanwhile, in a large skillet, heat the olive oil over medium heat until it begins to shimmer.
Add the bacon and cook until golden brown and rendered, about 4-5 minutes. Using a slotted spoon, transfer to a bowl and reserve. Add the onions to the pan with the rendered bacon fat and sauté until they turn translucent and begin to brown at the edges, 8 minutes.
Add in the white wine and allow to reduce over medium low heat. About 6-7 minutes.
Add the reserved bacon and pasta water, butter along with the drained spaghetti noodles. Toss to coat.
In a separate bowl whisk together the Parmesan, eggs salt, and freshly ground black pepper. Cook for about 2-3 minutes. Season with salt + pepper to taste.
Top with freshly grated romano, chopped parsley and torn basil. Serve warm. Enjoy!