Breakfast Pasta AKA Hickory Smoked Bacon Pasta Carbonara

The birthday boy gave this dish the official name of "Breakfast Pasta", also known as my "Hickory Smoked Bacon Pasta Carbonara". What could be tastier than pasta, cream, bacon, eggs, and alotta Parmesan cheese all in one dish? Instead of making this classic dish with pancetta, I decided to cater the main ingredient of this dish to the guests who were in attendance. A large group of bulky ex-college wrestlers AKA bacon lovers! The dish was a hit and even after I made two huge heaping servings the insatiated party guests wanted more. It's filling, savory, smokey, meaty, cheesy, rich, creamy, and extremely simple to make! While living in Florence I found this dish to be a classic Italian staple...eaten any time of the day and served up in almost any Italian trattoria. I even had the pleasure of making this dish for our Parisian couchsurfing hosts David and Vladia while my sister and I were traveling through France last summer. They loved it! The greatest thing about this dish is that no matter what country you are in the ingredients are all very basic and simple...and easy to find! I substituted parsley with basil while in Paris. Either will do!


Hickory Smoked Bacon Pasta Carbonara

8oz Hickory Smoked Bacon (chopped)
2 cups heavy cream
salt & pepper
2 eggs
2 cups freshly grated Parmesano Reggiano
chopped parsley
2 cloves garlic (chopped)
1 lb. fettuccine

1. Cut the bacon into 1cm strips and fry over a medium heat. Add garlic and stir fry with bacon for a minute.
2. Place the fettuccine into a pot of salted, boiling water and cook until al dente
3. In the mean time, once the bacon is cooked add the cream and salt and pepper to the pan and simmer to reduce until thick and creamy.
4. Whisk together the egg and Parmesan
5. Once the pasta is cooked, drain and add it to the pan and stir it through the cream sauce.
6. Finally, add the egg and Parmesan to the pan and stir again.
7. Serve immediately garnished with parsley.

*Note: when adding the egg and Parmesan mix incorporate slowly while stirring pasta to avoid from scrambling the eggs in the heat of the pasta. this keeps the pasta smooth and creamy!

made with love,

Jas