Breakfast Carbonara is about to change the way you look at mealtime. This creamy and delicious pasta combines our favorite things about lunch and dinner into one unbelievable dish. Forget the bacon, egg, and cheese biscuit; there’s a new sheriff in town. Made with flavorful bacon and rich Parmesan cheese, who says you can’t have pasta for breakfast? The meat-and-cheese sauce is perfectly filling without being too heavy. Think of this recipe as an adult mac and cheese. What more could you want? If you prefer to stay away from bacon, you can swap it out for your favorite pancetta. Choose any pasta you want! This carbonara breakfast isn’t one size fits all; make it your own. This is a time and heat sensitive recipe, so be sure to pay close attention. And we guarantee it’s well worth the extra effort. Give this tasty recipe a try and let us know what you think.
How to Make It
Step 1
Bring water and salt to a boil in a large stockpot over high heat. Add pasta to boiling water, and reduce heat to medium high. Cook pasta until almost al dente, stirring occasionally, about 8 to 9 minutes.
Step 2
Meanwhile, cook bacon in a large nonstick skillet over medium heat, stirring constantly, until fat is rendered and edges of bacon are crisp but centers are still pliable, about 5 minutes. Transfer bacon to a paper towel using a slotted spoon. Reserve 1 tablespoon bacon drippings in skillet; pour out remaining oil and reserve for another use.
Step 3
Whisk together egg yolks, whole egg, and grated Parmesan in a large bowl until well combined; set aside.
Step 4
Once pasta is almost al dente, use a heat-proof 2-cup liquid measuring cup or ladle to reserve 2 cups pasta water, then drain pasta; set aside. Add garlic to skillet and cook over medium, stirring constantly, until fragrant, about 1 minute. Add bacon back to skillet with pasta; toss to coat. Pour pasta mixture into bowl with egg mixture; toss to coat. Add mixture back to skillet with 1/2 cup pasta water, and cook, stirring constantly, over medium-low until starting to thicken, about 3 minutes. Add up to 1/2 cup more pasta water if needed to create a thick, but glossy sauce, tossing pasta constantly in skillet to prevent eggs from curdling. Transfer pasta back to large bowl; top with freshly grated parmesan and cracked black pepper and toss to coat. Serve with more cheese and pepper, if desired.
