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My kids love breakfast for dinner – and it doesn’t get much better than bacon and eggs gently combined with pasta. Ideal for a quick meal, easily and promptly assembled after getting back into town from a tiring day of travel or following a long and busy every-day.



1 1/2 tablespoons olive oil

freshly ground black pepper


16 ounces spaghetti

7 ounces pancetta, chopped

3 eggs at room temperature

1/2 cup grated parmesan

1/2 cup grated pecorino romano

Place a large pot of lightly salted water over high heat and bring to a boil. Add pasta and cook according to package directions until just al dente. Drain, reserving 2 cups pasta water.

Meanwhile, in a medium bowl, whisk together eggs and cheeses until well combined. Season with a pinch of salt and lots of black pepper.

Heat oil in a large skillet over medium heat. Add pancetta and saute until just beginning to crisp, 5 minutes.

Reduce heat, add drained pasta and toss to combine and finish cooking. Off heat, toss in egg-cheese mixture and add just enough reserved pasta water to form a creamy sauce. Serve tossed with more grated pecorino and pepper.


Recipe adapted from The Wall Street Journal, January 2016



spaghetti with bacon and eggs

8 ounces uncooked spaghetti

4 eggs

3/4 cup cream

1/2 cup grated parmesan cheese

1/2 pound bacon, cooked and chopped

Cook spaghetti according to package directions. In a small saucepan, whisk eggs and cream until blended. Cook over low heat, stirring constantly until thickened and cooked through. Remove from heat, stir in the cheese. Drain spaghetti, return to pot. Add sauce and bacon, toss to combine. Season to taste with salt and pepper and serve topped with additional cheese if desired.