Breakfast Spaghetti with Prosciutto and Parmesan
This is probably my most gourmet breakfast for those situations when I just don’t have the time to put in the effort to really be gourmet. This is a <30 minute meal which can have almost every ingredient substituted for whatever you have available, as well as can be done easily for breakfast, lunch or dinner. It’s beautiful, easy, and inexpensive but, like most things you plop an egg on, seems like you really made an effort.
The genesis of this meal is a small restaurant in Coeur d’Alene, ID called Garnet Cafe. They are sophisticated enough to have items like duck confit and homemade lemon curd on the menu but down to earth enough to have brass monkey’s served with a 40 of Old English. I’ve tried many things on their breakfast menu, however I can’t help but keep going back to the breakfast spaghetti. This is my homage to their recipe, which I’ve made with prosciutto that I happened to have in my fridge left over from another meal.
Although the yolk is a legit part of this meal, it’s not really a carbonara in the sense that the egg is not the base in the sauce and it certainly isn’t raw. But the egg absolutely adds a creaminess and shouldn’t be skipped if possible. I made a very simple garlic/herb sauce, dashed it with a couple tablespoons of cream (which wasn’t necessary) and between the buttery, salty prosciutto, the bite of the sun-dried tomatoes and the spice of the red pepper flakes, this pasta dish is great on it’s own. But then you add an egg…
I can almost guarantee that you can replicate or expand on this recipe right now. Go to your pantry. Do you have any noodles at all? Great. Go to the fridge. Any garlic? Any salty items like sun-dried tomatoes, capers, kalamata olives, Parmesan cheese, anything? You don’t have prosciutto? How about bacon or pancetta? Literally make some noodles, make simple olive oil sauce. Add something salty. Add egg. Add a michelada. It will be completely delicious.