Spaghetti Carbonara (adapted from Ree Drumond)
Kosher salt and freshly ground black pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pancetta, chopped
4 large eggs
1/2 cup grated Parmesan, plus more for garnish
3 tablespoons minced fresh parsley
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
In a bowl, whisk the eggs with the cheese and some salt and pepper.
When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don’t scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.
Breakfast Egg Bake (from Sarah Manaresi’s Kitchen)
1 bread of choice (challah, brioche, or french are best), cut into 1/2 inch pieces
3/4 cup of milk
salt and pepper to taste
shredded cheddar cheese
In a 9×12 inch pan, place the bread in a single layer. Crumble turkey bacon on top. Sprinkle on the cheese. Mix the eggs, milk, and salt and pepper, just like you would for scrambled eggs. Pour mixture on top, until it covers the bread (you might need to make more egg mixture). Cover and sit in the refrigerator overnight.
Preheat the oven to 350 degrees.
Bake for 30-40 minutes. When the knife comes out clean, breakfast is ready!