What’s better than having the time to enjoy a full English skillet fry-up for breakfast? The right answer is a breakfast pasta with all the components of an epic carb-loaded breakfast. While most breakfast pasta recipes that you look up on the internet mimic a carbonara; and as delicious as that is, it’s not quite in the gamut of breakfast recipes.
To most, it might seem weird to eat pasta for breakfast but hey, who are we to stop anybody from wanting themselves a little tender loving care in the morning! We highly recommend making this on a slow, lazy weekend morning when the only thing that’s possible to do after eating this is to take a long afternoon nap. This breakfast pasta recipe works well if you’re feeding a large group of people, which means that you could omit or add anything, as per your personal preferences. Although there is no specific origin for this recipe, it stems from a sheer need to combine two very delectable elements on their own in order to create a fusion that combines the best of both, the breakfast and pasta worlds. Another important but optional thing key to the recipe is to cook this in a cast iron skillet to stay in-theme with the idea of a skillet breakfast. To make a portion that feeds a minimum of three people, you will need:
Ingredients:
- 150 grams cherry tomatoes
- 6 strips bacon (optional)
- 2 spicy Italian sausages
- 1 small onion, chopped finely
- 4 eggs
- ¼ cup grated parmesan cheese
- 7-8 mushrooms, sliced
- 2 slices white bread
- 500 grams spaghetti/fettucine/linguine
- 3 tablespoons olive oil
- Salt and pepper to taste
Recipe:
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- In a dry skillet, toast the slices of bread until they start to get slightly crispy and set aside. Add the strips of bacon to the dry skillet and fry them until the fat is rendered. Meanwhile, remove the sausage from their casings and set aside. Once the bacon crisps up well and all the fat is rendered, remove the strips from the pan and empty most of the bacon fat.
- If you do not plan on using bacon, skip the step and continue by adding some olive oil and adding the cherry tomatoes. Toss them around but be mindful because as the tomatoes cook, the skin starts to split. It would be ideal to use a lid to cover the pan to avoid making a mess.
- Remove the cherry tomatoes once they have been coated in the bacon fat and olive oil and shrunk a little bit. Add the remaining olive oil and sauté the onions until translucent. Add the sausages to the pan and break them into smaller pieces and fry for a few minutes until browned.
- Add the pasta into a pot of boiling water at this stage and start to cook it. Simultaneously, add the sliced mushrooms to the skillet with the sausage and onions and season lightly with salt and pepper. Once the mushrooms are cooked, empty the entire mixture onto a plate and allow it to sit until the pasta is ready.
- Crack and separate two eggs and add the cheese to the yolks and whisk continuously. You could also add a bit of cream to the yolks to make the mixture silky. Temper the yolks and cheese with some hot water from the pasta pot and ensure that you stir the mixture constantly to avoid the eggs from curdling.
- Fry the remaining two eggs and chop the toasted bread into crouton-sized pieces. Add the cooked pasta to the skillet in which the sausages have been cooked along with the tomatoes, bread croutons, sausage-onion-mushroom mix, chopped crispy bacon and season with some salt and pepper. Slather the pasta with the waiting yolk and cheese ‘sauce’ and mix thoroughly. Top up with the fried eggs and eat straight out of the skillet while still warm.
