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"Bacon, eggs and a little spaghetti. What's better than that?" We wouldn't argue with chef Neil Kleinberg of Clinton St. Baking Company because, after all, he's turned brunch into a meal we could eat anytime of day.
As we all continue to abide by stay-at-home orders, we're also starting to lose track of time. When was the last time you got out of your sweats? And washed your hair? Don't even think about it. How about breakfast for dinner? We're all for it, especially when it's Kleinberg's easy-to-make recipe for spaghetti-bacon-eggs. But until we can hit up one of the best brunches in NYC or order the fluffy blueberry pancakes from Kleinberg's kitchens, all our cravings are met with this rich, comforting dish—morning, day and night.
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Spaghetti-Bacon-Eggs (a.k.a. pasta carbonara)
1 serving
Here’s what you’ll need:
- ½ yellow onion
- 2 garlic cloves
- 2 bacon slices
- 2–3 eggs
- 1 cup Parmesan
- 1 serving pasta (we're not judging what "one serving" means to you)
Here’s how to make it:
- Bring a pot of salted water to a boil. Dice onion, garlic and bacon, then whisk together eggs and half of the Parmesan. Add a splash of olive oil to make whisking easier.
- Add the pasta to the boiling water and cook according to package instructions.
- Meanwhile, cook the bacon on low heat until it starts to crisp. Then add onions and garlic and cook until soft.
- Add the cooked pasta directly to bacon pan and mix until pasta is fully coated.
- Cut heat and add in egg mixture, constantly stirring to keep eggs from scrambling.
- Serve immediately with Parmesan and ground pepper.
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