Buzz
Pasta makes for an excellent breakfast option. Similar to toast, it’s a carbohydrate-rich choice that pairs wonderfully with eggs, bacon, and cheese—ingredients I often crave in the morning. (American breakfast staples occasionally stir a sense of patriotism in me.) However, my usual breakfast pasta dishes, like carbonara or an elaborate breakfast lasagna, tend to be time-consuming and impractical for hectic weekday mornings. Fortunately, this breakfast pasta recipe from Food52 is both quick and satisfying, ready in under 15 minutes, offering a warm and savory start to the day.
This dish also aligns perfectly with my love for combining raw eggs with hot carbohydrates. A prime example of this is the Japanese dish tamago kake gohan, where a raw egg is mixed into steaming rice and seasoned with soy sauce. The heat gently cooks the egg, resulting in a creamy, comforting mixture. Similarly, this pasta recipe achieves the same effect, with the heat from the noodles lightly cooking the egg to create a rich, custard-like sauce.
To prepare this dish, you’ll need just a cup of your preferred pasta, an egg, and a few tablespoons of butter. Cook the pasta in salted water as per the package instructions, then drain it—ensuring you don’t rinse off the starch. Melt the butter in the same pot, toss the noodles in it, and remove the pot from the heat. Crack the egg directly into the pot and vigorously stir until it blends with the buttered pasta, forming a luscious, creamy sauce.
To complete the dish, sprinkle on some everything-bagel seasoning, add crunchy bacon pieces, or top it with a generous amount of finely grated cheese. At this stage, you’re essentially creating a simplified version of carbonara, which is absolutely a good thing.
