How To Make Breakfast Pasta | Tasting Table Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • Salt, to taste
  • 1 pound fresh fettuccine pasta
  • 4 slices of thick-cut bacon cut in ½-inch cubes
  • ½ cup (1 stick) butter
  • 4 eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon coarse black pepper
  • 3 ounces grated Parmigiano-Reggiano, to serve
  • Grated nutmeg, to taste
Directions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain the pasta, reserving ½ cup of the pasta water and setting it aside.
  2. In a large skillet over medium heat, add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5 minutes. Remove the bacon using a slotted spoon and set aside. Add the butter to the pan and melt until it becomes foamy and golden brown, about 5 minutes. Add the eggs to the pan and cook, spooning the butter over them, until the whites are crispy and brown on the edges but the yolks remains runny, about 2 to 3 minutes. Transfer the eggs to a plate and set aside.
  3. Add the pasta, reserved bacon and pasta water to the skillet and toss until warm and a sauce has formed. Add the lemon zest and pepper and season with salt.
  4. To serve, divide the pasta among 4 plates and top each serving with a fried egg. Sprinkle with Parmigiano-Reggiano and grated nutmeg and serve immediately.