Saturday , 16 December 2017

Breakfast Pasta

Pasta…for breakfast?  Is the usual question I hear when I talk about making this.

Heck my husband’s first reaction was very unsure when I described what I was planning for our Sunday morning in a desire to use up the little bit of pancetta I had hanging out in the fridge.  But think of it this way, we’ve all heard about making spaghetti frittatas so think of this as kind of a variation of that.

But I mean, why not?  If you think about a standard Carbonara it’s an egg based sauce.  Add in the leftover pancetta (Italian bacon) and some spinach and breakfast is served!  You’re covering all of your basic food groups – dairy, vegetable, whole grains and protein.

Plus this is the perfect breakfast when you’ve just got little odds and ends in the pantry and fridge that you’re trying to throw together.  Have a small can of diced tomatoes?  Throw them in.  Some leftover meat or vegetables from another night’s dinner?  Throw it in.  The only real necessities in this dish are the pasta, egg and splash of milk or cream.  I love this because of its infinite possibilities and variations.

After my husband actually took a bite he was all for it and it’s quickly become one of his favorite breakfasts.

So give it a shot – and beat those skeptics who think you can’t have pasta for breakfast.

Note: This recipe is a little high in fat from the use of pancetta/bacon.  For a lower fat option you can reduce the Parmesan, switch to center cut bacon, or cut it even further by using Canadian bacon, chicken or keep it completely vegetarian by bulking up the veggies.[hr]

Breakfast Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2

Calories per serving: 377

Fat per serving: 15.6

Breakfast Pasta


  • 3 oz whole wheat pasta – spaghetti, linguine, angel hair, etc
  • 3 oz pancetta/bacon/etc.
  • ¼ cup onions or shallots, minced
  • 3 garlic cloves, minced
  • 5 oz baby spinach
  • 1 tsp Italian seasoning, or to taste
  • ½ - 1 tsp crushed red pepper (optional)
  • 2 eggs, lightly beaten
  • 1 1/2 Tbsp half and half (recommended) or milk
  • 3 Tbsp shredded Parmesan, divided in half
  • Salt and Pepper, to taste
  • ½ tsp - 1 tsp olive oil (optional)


  1. Bring a large pot of water to boil. Cook pasta until al dente and drain but do not rinse. (Can do this concurrently as you make the rest of the pasta)
  2. Cook pancetta in a large skillet until crisp. Remove to a plate and let drain then crumble when cool enough to handle.
  3. Lightly beat the eggs with the half and half or milk, salt, pepper and 1 ½ Tbsp Parmesan.
  4. Depending on the amount of drippings in the pan you may need to add a bit of olive oil. Saute the onions, Italian seasoning and crushed red pepper (optional) for 3 – 5 minutes or until onion is tender and translucent. Add in garlic and sauté an additional 30 second – 1 minute.
  5. Add in spinach and wilt down (can also cover the pan for 1 minute to get it to wilt faster). Add in pasta and toss until well combined.
  6. Turn heat off and stirring/tossing constantly slowly add in egg mixture until pasta has been completely coated and the eggs have slightly set and made a sauce.
  7. Sprinkle each serving with the remaining Parmesan and serve.

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  1. I can eat pasta any time of the day…especially if it’s as delicious as this one!
    Tina (PinayInTexas) recently posted..Three Cheese Filipino Style Baked MacaroniMy Profile

  2. Why not pasta for breakfast,because indonesian have rice for breakfast 🙂 and i still did sometime,not everyday though 🙂 this breakfast pasta looks yummy,you ask me ginger syrup in my post,,it’s similar with maple syrup,but made from ginger and cane sugar,I found this @ world market !!
    Ridwan recently posted..Fish Tempura in sweet spicy ginger sauceMy Profile

  3. I would eat this any time of day – no convincing required 🙂 – love the layered look in your presentation – it’s glistening with deliciousness!
    Kelly @ Inspired Edibles recently posted..All Natural Frozen Banana-Lemon CreamMy Profile

  4. I went through a period of time when I craved pasta in the mornings so I ate it. That is when, I realized, it makes a perfect breakfast. I haven’t had it, in a while, but you might have changed my mind. It is the meat, I can’t eat in the morning but I am sure, I can work this out.
    Casey recently posted..Asian Chicken Stir Fry (with Mango)My Profile

  5. pshhhh!!! I eat EVERYTHING for breakfast! And pasta totally makes the cut, especially when pancetta / bacon is included!! Although I’d have to say I might not have the patience to make this for breakfast because I might have been to hungry by then, but I would TOTALLY looooove to eat yours!! 😀
    Sammie recently posted..The One with the Birthday & 3 DineoutsMy Profile

  6. My kids have never eaten regular breakfast like oatmeal and cold cereal, this would be right up their alley. It looks amazing!
    Carol @There’s Always Thyme to Cook recently posted..Wordless Wednesday: Pea ShootsMy Profile

  7. That is one ridiculously delish looking pasta and I think I could eat that cold straight out of the fridge morning, afternoon or evening. Awesome 🙂

    And I agree about it incorporating all the food groups!

    chow 🙂 Devaki @ weavethousandflavors
    Devaki @ weavethousandflavors recently posted..Pillow-Soft Honey Corn Bread – The Definitive Answer To Our Corn Bread WoesMy Profile

  8. Pasta for breakfast is such a great idea. Does your husband enjoy having pasta for breakfast now?
    Thanks for sharing this wonderful recipe.


  9. I support pasta for any and all meals of the day! This looks super yummy and its a great way to clean out the fridge. Yay!
    Parsley Sage recently posted..Icing On The Rum CakeMy Profile

  10. Ohh I’d love to eat your pasta for breakfast! Well I can and would love to eat pasta anytime of the day actually… 😉 I just decided to make pasta for lunch. Easy as that. =) Thanks for sharing the recipe!
    Nami | Just One Cookbook recently posted..Chocolate Covered StrawberriesMy Profile

  11. oh yes i would eat pasta for breakfast just as much as i would eat rice for breakfast too haha. it’s great to start your day with a carb loading plate like your breakfast pasta..
    happy weekend,
    skip to malou recently posted..Garlic PandesalMy Profile

  12. Pasta for breakfast, I think thats a great idea. Pinoy’s are used to carbs in the morning (sinangag) so I would love to have it any morning.
    Raymund recently posted..Chilli CrabMy Profile

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