Italian Style Bacon & Eggs
February 21, 2015
Categories: Fresh Tomatoes, Breakfast, Pork, Eggs, Pasta, Italian, Easy/Beginner Cooking, Quick Meals, Brunch, Ladies Luncheon, Weeknight Meals, Boil, Skillet, Stove Top more
"DH & I both love breakfast more than any other meal. This breakfast (or brunch) recipe by Anna Martini from her "Pasta & Pizza Cookbook" is so good & unlike any other I have seen. I admit to having expanded it a bit, so I hope you will try it & enjoy the outcome. :-)"
- Serving Size: 1 (210.3 g)
- Calories 429.8
- Total Fat - 16.9 g
- Saturated Fat - 6.2 g
- Cholesterol - 238.9 mg
- Sodium - 588.7 mg
- Total Carbohydrate - 46.1 g
- Dietary Fiber - 0.5 g
- Sugars - 1.4 g
- Protein - 26.3 g
- Calcium - 240.4 mg
- Iron - 3.5 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Put the olive oil (or butter) in a fairly large skillet. Add the pancetta (or bacon) & fry it lightly over med-heat until the fat has been rendered. Remove from heat & set aside.
Cook spaghetti in boiling salted water per package directions.
Meanwhile, beat the eggs in a bowl w/a whisk. Whisk in the cream, half of the Parmesan cheese & the Italian herb blend. Add the diced tomato & stir to combine.
When the spaghetti is still fairly firm to the bite, drain & transfer it to the warm skillet w/the bacon. Place over med-heat & stir so it will absorb the flavor of the pancetta (or bacon).
Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.
Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.
Tips & Variations
- No special items are required.