Many years ago I had breakfast meetings several times a week as part of my business day. Hugo’s on Santa Monica Boulevard in West Hollywood was a popular in-between place when I was meeting a contact who worked further west than I.
Hugo’s had its own bakery, gourmet teas and coffees (long before Starbucks began its Sherman-like March across America) and an eclectic menu that included a pasta dish known as “Pasta Mama”. I checked and it’s still on their menu. Before Hugo’s I had never eaten pasta as part of breakfast. I fell in love with this dish and have been making variations of it at home ever since.
This week, The Man decided he wanted Spaghetti and Meatballs with red sauce for dinner. I made fresh marinara and used ground turkey for the meatballs. I also made too much pasta with the plan of incorporating it into a breakfast dish a couple of days later. Here’s what I did:
Ingredients:
6 Slices of Bacon – cooked crisp and crumbled
Bacon grease and EVOO
Left over spaghetti – cooked, drained and refrigerated overnight – enough for two adult portions
4-6 eggs – whisked together.
Sea salt and fresh, ground pepper to taste
2 ounces – Sartori’s BellaVitano Gold – shredded
Few sprigs of Fresh Parsley – chopped
Tabasco Sauce – optional
Preparation:
Fry bacon crisp and set aside to drain and cool. Crumble.
Drain most of bacon grease but leave a small amount in pan. Add some EVOO to it and add spaghetti. Toss to coat pasta and heat on medium heat setting.
Whisk 4 to 6 eggs in a bowl with sea salt and freshly ground pepper (to taste).
Made hole in middle of pan and add eggs. Add bacon crumbles to egg mixture and cook eggs, slowly incorporating into the pasta. Continue to cook and coat pasta with eggs until eggs are cooked thoroughly.
Top with shredded BellaVitano and parsley and toss to incorporate.
Serve immediately.
You can add other ingredients such as sausage, ham, prosciutto, herbs, tomatoes, olives, bell peppers – this dish is a “blank canvas” for creativity.
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