dinner for breakfast

This spaghetti dish is a delicious, carb-filled way to start any morning.

Creamy Bacon and Egg Pasta with Bacon-Fried Eggs

Kosher salt

bacon

Parmesan cheese (about

cheddar cheese

divided

black pepper, plus more as needed

dried spaghetti or linguine pasta

The Kitchn

Sara Tane

Step 1

Bring a large pot of heavily salted water to a boil. Meanwhile, cut 8 ounces slab bacon into 1/2-inch cubes, or cut 8 ounces thick-cut bacon crosswise into 1/2-inch pieces. Place in a large nonstick or cast-iron skillet and cook over medium heat until fat is rendered and bacon is crispy, 9 to 10 minutes. 

Step 2

Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 cup firmly packed) or measure out 1/3 cup store-bought grated. Finely grate 1 ounce white sharp cheddar cheese (about 1/2 cup). Place both cheeses, 4 large egg yolks, 1 large egg, and 1/2 teaspoon black pepper in a medium bowl and whisk until combined.

Step 3

When the bacon is ready, transfer it to a small bowl with a slotted spoon and reserve the pan.

Step 4

Add 1 pound dried spaghetti or linguine to the boiling water and cook until al dente, about 8 minutes or according to the package instructions. Meanwhile, heat the bacon fat in the skillet over medium-high heat until shimmering. Cooking in 2 batches if needed, add the remaining 4 large eggs (or 6 if serving 6) and fry until the whites are crispy and the yolks are still runny, 3 to 4 minutes. Tilt the skillet slightly while they cook so the bacon fat pools and use a large spoon to baste the whites with the fat as needed. Season with kosher salt and black pepper and transfer to a baking sheet or plate and keep warm near the stove.

Step 5

When the pasta is ready, reserve 1 cup of the pasta cooking water. Drain the pasta and return it to the pot over medium-low heat. Add the bacon and a splash of the reserved pasta water and toss to combine. Turn off the heat. Add the cheese mixture and stir with tongs, adding more pasta water as needed, until the sauce is thickened and coats the pasta, about 2 minutes. Taste and season with kosher salt and black pepper as needed.

Step 6

Divide the pasta between 4 or 6 bowls and top each with a fried egg. Serve immediately, as this does not reheat well.

This spin on the classic Caesar uses English muffin croutons to make this an ideal way to start the day.

Breakfast Caesar with Jammy Eggs and English Muffin Croutons

eggs

medium romaine lettuce hearts (about 1 1/2 pounds total)

Parmesan cheese,

English muffins

olive oil

salt

lemon

anchovy

garlic

Parmesan cheese (about 3/4 cup freshly grated

Dijon mustard

vegetable oil

black pepper

Make ahead: The croutons can be made a few days in advance and stored in an airtight container at room temperature. The jammy eggs and dressing can be made a few days in advance and refrigerated in separate airtight containers. Whisk the dressing before using.Storage: Store leftover croutons in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months. Leftover dressing can be refrigerated for up to 1 day.

Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, soft boil the eggs.

Bring a medium saucepan of water to a rolling boil over medium-high heat. Gently lower in 4 large eggs and boil until the yolks are soft and jammy, about 7 minutes. Meanwhile, fill a medium bowl with ice water.

Using a slotted spoon, transfer the eggs to the ice bath and let sit for 5 minutes. Remove from the water and peel.

Split 4 English muffins. Tear into 1-inch pieces and place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season and 1/2 teaspoon kosher salt. Toss until evenly coated and spread into a single layer. Bake, rotating and flipping pieces halfway through, until toasted and golden brown, about 15 minutes total.

Juice 1 medium lemon until you have 2 tablespoons. Chop 5 anchovies and 1 garlic clove together until the mixture is mostly smooth and paste-like. Finely grate 1 1/2 ounces Parmesan cheese (about 3/4 cup), or measure out 1/2 cup store-bought grated.

Whisk 2 large egg yolks in a medium bowl until smooth. Add 1 teaspoon Dijon mustard and whisk until just combined. Add the anchovy-garlic mixture and whisk to combine. While whisking constantly, pour in the lemon juice and whisk until smooth.

Step 7

While whisking constantly, pour in 2 tablespoons olive oil to create a thick emulsion. Whisk for 1 minute longer to thicken. Continue whisking and slowly pour in 1/2 cup vegetable oil. Again, whisk for 1 minute longer to thicken. Add 1/2 cup grated Parmesan cheese and whisk to combine. Taste and season with black pepper as needed.

Step 8

Trim and cut 3 medium romaine lettuce hearts into bite-sized pieces and place in a large bowl. Add half of the dressing and toss to combine. Add the croutons and toss again. Use a vegetable peeler to shave some Parmesan on top as desired. Halve the jammy eggs vertically and place on the salad. Taste and season with more dressing, Parmesan, kosher salt, and black pepper as needed.

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