Breakfast Pasta

Quote:

Originally Posted by RMars11 

Hi Everyone! This is my first post on here( I'm new). So sorry if this is already posted somewhere. If that be the case, would you be kind and point me in the right direction.

 

I was just wondering what are Your favorite breakfast pasta dishes?

Breakfast Pasta ???  What country are you in.??

frittata with cooked spaghetti noodles & eggs, you could add meat &/or cheese &/ or veg....small children can make this

Or a more refined carbonara...

or leftover lasagna

or leftover spaghetti and meatballs

which pasta dishes do you eat for breakfast?

I've done the fritatta route.

Otherwise, if I'm doing a pasta for breakfast, it's an asian stirfry. Ham (or bacon or char shu), onions, peppers, maybe a little carrot or celery, some cooked egg strips. Seasonings: ginger, garlic, a little soy, some oyster sauce, a little black vinegar and black pepper.

Interesting concept... never thought of that. I often make breakfast pizza, but I think this could be interesting! I will definitely give it some consideration!

Quote:

Originally Posted by RMars11 

@teamfat: Thank you for the welcome! I am enjoying it!

 

@chefeda: I live in the States. I heard that it was common for some Countries such as Italy to have pasta for breakfast. I am also a

   gymnasts and need a lot of carbs, so I thought Id give it a go. The one dish that I know is pretty good and simple, you should try it once.

 

@Shroomgirl: I havent gotten around to making fritatta. I think I will try that soon. Thank you. 

 

       The only pasta dish that I have had/made for breakfast is just some pasta with a beaten egg cooked in it with some cheese.

 

@phatch: Thank you for all those options.

I am diebetic and can't use carbs. Make a spaghetti pizza  Left over spaghetti in sauce on oiled pan top with any toppings you want and bake. Can then be cut in half wrapped and frozen.

spaghetti with eggs is a take on frittata...beat your eggs in a bowl, put pasta in an oven proof skillet, pour eggs over spaghetti, cook on stove top for a few minutes then move to a heated oven until down.

That's easy. Spaghetti with bacon and olive oil with a perfect poached egg on top. Bacon and eggs, pasta style.  :D

Fresh Italian sausage, mushrooms, spinach, garlic, olive oil, soft scramble, finsh with good parm, cracked black pepper & chives. I used to sell tons of this. I used thin spaghetti.

I used to make the frittata as part of a school kids demo out on farms....easy enough for very young children to make.

Definitely a carbonara would fit what you are looking for. It is basically pasta with bacon, eggs, and lots of black pepper. Of course you can always add some parsley and grated parm. I like adding just a yolk on top of each serving as it is plated. Then the guest gets to break the yolk (one of lifes simple and great pleasures).

Most of us think, as a rule not of pasta, such as a breakfast dish. But why not? Try this tempting dish on a weekend, if you have a little more time. It is not only tasty, but it's very filling and satisfying as well. It is your family from getting to a good start, and you will not worry that they are hungry fifteen minutes later!

With a great southern-american influence, I will admit that sometimes a breakfast dish can't beat sausage, eggs and gravy.  But to put a nice spin on this traditional dish, try turning this concept into a pasta:

*Use 2 good quality Italian sausages
--slit the casing w/ your knife, get the meat out and roll little "sausage-meatballs"

--gently fry these meatballs in a pan with a little bit of olive oil until they've browned (lightly, but completely)

--add 2-3 slices of thick *pancetta you've already chopped to the pan to fry with the meatballs

*Bring salted H2o to a boil and add your choice of a thick-spaghetti (linguine, etc.)

--cook 2 servings worth of the pasta until al dente

*While the pasta is cooking, mix the following in a large bowl:

--3 organic egg yolks
--60ml (ish) heavy cream

--freshly grated parmesan cheese to taste (I'd say at least 80g)

--zest of a small lemon

--a little fresh flat-leaf parsley

*When the pasta has reached desired doneness, drain it in a colander (reserve a little of the cooking water) and immediately toss it quickly with the egg mixture back in the pasta pan.
*Add the meatballs/pancetta and toss everything together.

The egg will cook delicately from the heat of the hot pasta, just enough for it to thicken and not scramble and leave a silky sauce (like a thin gravy.)

If the pasta clumps together, add a few spoonfuls of the reserved cooking water to loosen it slightly.

*Top with a little freshly grated parmesan for garnish, SERVE AND EAT IMMEDIATELY!

breakfast pasta!? what's that?!

i usually eat past at lunch time!;)