Breakfast Pasta



  • Salt, to taste
  • 1 pound fresh fettuccine pasta
  • 4 slices of thick-cut bacon cut in 1⁄2-inch cubes
  • 1⁄2 cup (1 stick) butter
  • 4 eggs
  • 1 teaspoon coarse black pepper
  • 3 ounces grated Parmigiano- Reggiano, to serve
  • Grated nutmeg, to taste
  • 1 teaspoon lemon zest


    1. Bringalargepotofsaltedwatertoaboil.Addthepastaandcook until al dente, about 2 minutes. Drain the pasta, reserving 1⁄2 cup of the pasta water and setting it aside.
    2. In a large skillet over medium heat, add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5 minutes. Remove the bacon using a slotted spoon and set aside. Add the butter to the pan and melt until it becomes foamy and golden brown, about 5 minutes. Add the eggs to the pan and cook, spooning the butter over them, until the whites are crispy and brown on the edges but the yolks remains runny, about 2 to 3 minutes. Transfer the eggs to a plate and set aside.
    3. Add the pasta, reserved bacon and pasta water to the skillet and toss until warm and a sauce has formed. Add the lemon zest and pepper and season with salt.
    4. To serve, divide the pasta among 4 plates and top each serving with a fried egg. Sprinkle with Parmigiano-Reggiano and grated nutmeg and serve immediately.

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