Hey, I like my bacon and eggs and well as the next guy… but after 25 years of serving them up at Café 222, a girl has got to start to get creative in the morning.
Here’s what we have been doing around our house on weekends around 11:30 a.m. Just as the big hand starts to work it’s way up to the 12, and it’s “okay” to have a nice glass of Rose, we start the pasta pot, fry up some bacon and whisk us some eggs. It’s spaghetti for breakfast.
1 lb Packaged dry thick spaghetti
1 lb Bacon- cooked to crispy
1 tbs Butter
1 ea Small Leek (whites only) sliced thin
6 oz Kale
1 tbs Salt
8 lg Eggs
8 oz Grated Parmesan or Pecorino Romano Cheese
Cut bacon into 1” pieces and cook off until crispy. Drain on paper towels.
Wisk eggs in a large bowl with ¾ of the cheese and half of the salt. Set aside.
Cook leeks and kale in butter and remaining salt over medium heat just until tender.
Bring large pot of salted water to boil (just toss some in this is not part of the 1 TBS)
Add pasta and cook until al dente.
Take a measuring cup and scoop out about 1 cup of the starchy water in case you need it to thin out the sauce.
Once pasta is cooked quickly strain it and toss immediately into the egg mixture, keep tossing as the heat will start to cook the eggs. While tossing add the kale mixture and the bacon until evenly distributed.
If sauce gets too thick, add a little of the pasta water until it is consistency that you like.
Place in serving container and top with remaining cheese and black pepper.
I like a lot of black pepper, but that’s just me.