Because Breakfast for Dinner Can Never be argued with…
8 ounces dried spaghetti or pasta of choice
6 bacon slices or breakfast sausage links, diced
2 tablespoons unsalted butter
2 garlic cloves minced
¼ cup grated Parmesan cheese
⅓ cup toasted bread crumbs
½ teaspoon kosher salt
¼ teaspoon cracked black pepper
Minced chives, red pepper flakes for garnish.
In a large stock pot, cook pasta according to package directions. Reserve 1 cup pasta water.
Drain; set aside.
In a large rimmed skillet, cook bacon over medium/low heat until crisp. Transfer meat to a paper towel and pour any remaining drippings into the stock pot used for pasta.
Over medium heat, add butter and garlic to the bacon drippings and saute about 1 minute until fragrant. Toss in the pasta and add enough reserved pasta water to loosen. Add in the meat and breadcrumbs and toss to combine.
Heat the large skillet used to cook the bacon over medium heat. Break eggs into the skillet. And cook eggs for 3 to 4 minutes until the white is firm and the yolk is slightly runny.
Top the pasta with bacon, bread crumbs, eggs, chives, parmesan cheese, pepper flakes.