Breakfast Pasta

Think of this as a stripped-down carbonara for the morning. Hot spaghetti gets tossed with a beaten egg, butter, and grated cheese over low heat until the egg sets into a silky coating on the noodles. Four ingredients, one pot, and breakfast is done.

The technique is the same one behind classic Roman pasta. The residual heat of the just-drained spaghetti cooks the egg gently as you stir, creating a creamy sauce rather than scrambled bits. Keeping the heat low is critical. Too much heat and you get clumps of cooked egg stuck to the pasta instead of a smooth coating.

Adding the butter with the egg lets it melt into the sauce and emulsify with the cheese, giving each strand of spaghetti a glossy, rich finish. Top with more grated cheese at the table and you’ve got a hot, filling breakfast that’s more satisfying than toast and faster than most egg dishes.

Kitchen Tips

• Work quickly. The egg needs to hit the hot pasta right after draining while it’s still steaming. Waiting too long means the pasta cools and the egg won’t cook through properly.
• Use whatever cheese you like. Parmesan gives you the most carbonara-like result, but sharp cheddar, Pecorino, or even Gruyere all work well here.
• Keep the heat at the lowest setting. You’re warming the egg into a sauce, not cooking it. If the pan is too hot, pull it off entirely and just use the pasta’s heat.

Variations

• Add crumbled bacon or diced ham to make it a heartier, protein-packed plate.
• Toss in a handful of fresh herbs like chives or parsley with the cheese for color and freshness.