This is a take on a classic cabonara pasta - and we've started calling it a 'breakfast pasta' as its central ingredients are bacon and egg. It's very un-italian to go savoury for breakfast but this really is the best of both worlds I say! We had this on our last morning at a great farm house in the Hunter Valley. I don't know why you don't see this more often on breakfast menus, as it really is simply bacon and eggs, but mixed through pasta instead of on toast! I lightly fried some lean bacon, just when the pasta was nearly cooked. Then once I drained the pasta, I added the beaten egg and bacon and stirred through til the hot pasta cooked the egg and was nice and creamy. Drizzled with olive oil, heaps of cracked pepper and I mixed through rocket and some chunks of roma tomatoes just before serving, to add some freshness. Who says you can't have pasta for breakfast!
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