While I was stationed in Germany, my best buddy from the sixth grade Charley lived across the Mosel River. That’s when I met his lovely wife Italian wife Maria. Maria is a fantastic cook. So much so that I told her she should open her own restaurant. It was Maria that taught me how to cook all things Italian and breakfast pasta is one of my favorites.
Ingredients:
Leftover Pasta. I like spaghetti but you can use any pasta.
Parmesan cheese
One egg
Bacon
Butter
Directions
Heat the pasta in a medium sauce pan over low heat with a table spoon of butter or a little olive oil.
When pasta is warm, cover it evenly with a generous amount of Parmesan cheese. You can’t really skimp on the cheese. Cover and keep warm.
Chop up bacon and fry it up. DON’T THROW AWAY THE GREASE IT’S IMPORTANT.
While the bacon is cooking, whip up one egg.
Make a little nest in your pasta for the egg. Now is a good time to season the pasta with garlic powder to taste.
Place the RAW egg into that little nest you made making sure that most of the egg doesn’t go anywhere.
When the bacon is ready, pour the whole thing (grease and all) directly on the egg.
When the hot grease has cooked the egg, toss the pasta to spread out all that bacony, cheesy goodness.
Garnish with chopped parsley if you want to add some color.
Yum.
