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.
Make this spaghetti for breakfast, lunch or dinner. Spend very little time on it. Take credit as if you slaved over the stove all day.
1 lb package of uncooked spaghetti
5 cloves garlic, minced
5 T olive oil
4 T sage, chopped
4 T parsley, chopped
1 t red pepper flakes – more if you like them, less if you don’t
2 T heavy cream – optional (or 1/4 cup if shit’s getting real)
4 T sun-dried tomatoes in oil, chopped
1/4 cup chopped green onions
1/4 cup prosciutto, sliced
1/4 cup Parmesan cheese, grated
2 T vinegar
Salt and pepper to taste
Boil water and cook noodles according to package. In a large skillet, saute garlic, sage and red pepper flakes in oil on medium heat. Make sure not to overcook garlic. Add cream if using and cook on low, stirring consistently. Add green onions, prosciutto, parmesan and parsley and turn off heat while you make the eggs. Add a scoop of noodles to a bowl and serve one at a time if you are a poached egg beginner.
Warm 3 inches of water with vinegar in a small saucepan until water is gently boiling. Crack an egg in a small bowl. Slowly pour egg into water and let cook for around 3 minutes, making sure not to disturb. Use a slotted spoon and remove egg from water and add to top of one bowl of noodles. Sprinkle with salt and pepper and repeat with other servings.