Breakfast Spaghetti

I'm not sure why we put food in certain boxes of when we can eat them and why. Pasta is the perfect example - if it's comforting at dinnertime why can't we also eat it for breakfast?

We tested this theory by going to The Sosta for their breakfast spaghetti. This version of a carbonara is like a pasta take on a bacon egg and cheese. And for the record, it's delicious. So watch the video above or follow the recipe below!

Carbonara / Breakfast Spaghetti

1 serving

¼ lb thick spaghetti
3 tablespoons kosher salt
6 cups water
1 tablespoon grated parmigiano Reggiano
1 tablespoon rendered diced pancetta
1 egg yolk
½ teaspoon black pepper

In large pot, boil water, add salt and spaghetti until al dente. Reserving 1/2 cup pasta water.

In large bowl, add parmigiano reggiano, pancetta, yolk and black pepper.  Add cooked spaghetti with ½ Tablespoon pasta water.  Using tongs, mix very quickly until all ingredients are combined and the spaghetti is nicely coated.  Add more pasta water to loosen sauce if needed.