Pasta is a breakfast meals. Like toast, it’s carb. It additionally tastes good with eggs, bacon, and cheese, three issues I prefer to eat within the morning. (American breakfast meals are one of many few issues that make me really feel vaguely patriotic.) My breakfast pastas are typically concerned nonetheless, whether or not it’s a bowl of carbonara or a full-blown breakfast lasagna, and never well-suited for busy weekday mornings. However this breakfast pasta from Food52 comes collectively in fewer than quarter-hour, and it’s heat, savory, and comforting.
It additionally meshes effectively with my obsession with mixing uncooked eggs into scorching carbs. The Japanese dish tamago kake gohan might be probably the most basic instance of this. All you do is crack a uncooked egg (or egg yolk) over a pile of scorching rice, combine it in, and season with soy sauce. The warmth from the rice flippantly cooks the egg, making a saucy, custardy, comforting combination, which is strictly what occurs on this pasta recipe (besides it’s the warmth from the noodles, not rice, clearly).
Along with a cup of your favourite pasta and an egg, all it’s good to make this dish is a few tablespoons of butter. Prepare dinner the pasta in response to the package deal directions in a pot of salted water, drain it—don’t, below any circumstances, rinse the starch off—then soften the butter within the pasta pot. Add the noodles again to the pot, toss with butter, then transfer the pot off of the new burner (simply flip it off if in case you have a gasoline range), and crack the egg immediately into the pot. Stir with nice vigor till the egg disperses into the buttered noodles, making a sauce.
From there, you may end it with somewhat everything-bagel seasoning, crispy bacon bits, or a fluffy pile of microplaned cheese. At that time, you’re mainly making a lazy carbonara, and that’s not a foul factor.