Cassie’s Ruminations

Breakfast “Skabetti”

This is Spaghetti Carbonara with the eggs deliberately cooked. We found we liked it better that way 😛 It becomes much more reminiscent of typical breakfast flavors, and has thus been dubbed “breakfast skabetti” or “breakfast pesketti” in our house, playing off the way we each mispronounced the word spaghetti as children.

Breakfast Skabetti
Serves 4

1 lb spaghetti
1 tbsp olive oil
4 oz thick sliced pancetta, cut into ¼ inch strips
4 cloves garlic, pressed
2 eggs
¼ tsp black pepper
dash freshly grated nutmeg
¼ tsp kosher salt

Boil water for the spaghetti and add it to the pot. In a small bowl, beat the eggs with the pepper and nutmeg. Set aside. When the pasta is about halfway done, add the olive oil and pancetta to a skillet and cook over medium high heat for 4-5 minutes or until the fat is rendered and the pancetta is turning crispy. Drain the pasta and set aside. Turn heat to medium low. Add the garlic to the skillet and sauté for another 30 seconds or until soft and fragrant. Dump the pasta into the skillet, sprinkle with the salt, and toss to combine well. Pour the egg mixture over and toss again quickly to coat and to scramble the eggs in little bits all over the paste. Serve warm.