Pasta for Dinner: Breakfast Edition

Ingredients

• 1 (8 ounce) package spaghetti
• 4 slices bacon
• ¼ cup sliced green onion
• 2 teaspoons minced garlic, or more to taste
• 4 large eggs, beaten
• salt and ground black pepper to taste
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ cup diced fresh tomato

Step 1

Bring a big pot of salted water to a boil. Once it’s bubbling, toss in the spaghetti and cook it for about 8 minutes, stirring now and then so it doesn’t stick. You want it to be firm but cooked through. Drain the pasta and set it aside.

Step 2

While the pasta is cooking, heat a large skillet over medium-high heat and add the bacon. Cook it, turning occasionally, until it’s nice and crispy—this should take around 10 minutes. Once done, transfer the bacon to some paper towels to drain and crumble it up once it’s cool enough. Keep the bacon drippings right there in the skillet.

Step 3

Toss the crumbled bacon back into the skillet along with the chopped green onion and minced garlic. Cook everything together over medium heat until the onions start to soften, which usually takes about 5 minutes. Then add the drained spaghetti to the skillet and give it a good stir to combine.

Step 4

Now pour in the beaten eggs slowly, stirring constantly so the eggs scramble and coat the pasta evenly. This should take a minute or two. Season the whole mixture with salt and pepper, then sprinkle in the Parmesan cheese, garlic powder, and onion powder. Keep stirring until everything is well mixed and creamy.

Step 5

Finally, fold in the diced tomatoes just before serving, and enjoy your breakfast-inspired pasta!