I have a tendency to make a whole box of pasta at once with the intentions of saving the majority of it for the rest of the week — my small attempt at meal prep — but it rarely lasts longer than a day or two. I used to just eat it cold for breakfast. Not great, I know.
But now I’m a little fancier. I top it with a fried egg, some bacon and a whole lot of parmesan and cracked black pepper for the perfect breakfast bowl. This recipe takes less than 10 minutes if you have leftover pasta, and thanks to pasta’s complex carbs, it will give you steady energy all day. It’s time to stop putting bacon, egg and cheese on your bagel sandwiches and start putting all that good stuff on your morning pasta.
Bacon, Egg, and Cheese Spaghetti
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 1
Bring a pot of salted water to boil. Add 1/8 of a box of Barilla spaghetti and cook for 9 minutes. Strain.
Fry slices of bacon to perfection. Let cool slightly then chop into bit sized pieces.
Fry egg in bacon fat.
Top the spaghetti with the fried egg, bacon bits, parmesan and devour immediately.