Best 3 Breakfast Carbonara Recipes

Indulge in a delightful culinary journey with our diverse collection of breakfast carbonara recipes. From the classic Italian dish to innovative fusion creations, our curated selection offers a symphony of flavors to tantalize your taste buds. Embark on a culinary adventure with our traditional carbonara recipe, featuring crispy bacon, creamy egg sauce, and al dente pasta, all harmoniously combined to create a timeless masterpiece. For a vegetarian twist, explore our meatless carbonara, where succulent mushrooms and flavorful vegetables take center stage, delivering a hearty and satisfying meal.

For those seeking a unique twist, our carbonara with smoked salmon and asparagus offers a delicate balance of smoky and earthy flavors, while our carbonara with peas and pancetta adds a touch of sweetness and a pop of color. For a lighter option, try our carbonara with zucchini and goat cheese, where fresh zucchini, tangy goat cheese, and crispy pancetta create a symphony of textures and flavors. And for a truly indulgent experience, our carbonara with truffle oil and Parmesan cheese elevates the dish to new heights of luxury, with its rich, earthy aroma and decadent flavor. No matter your preference, our breakfast carbonara recipes promise to transport you to culinary heaven, leaving you with a satisfied smile and a desire for more.

Here are our top 3 tried and tested recipes!

MAPLE SYRUP-GLAZED BACON BREAKFAST CARBONARA

Maple Syrup-Glazed Bacon Breakfast Carbonara image

Inspired by the movie "Elf", this carbonara will help your kids feel the North Pole spirit! You're basically taking a maple syrup-glazed bacon and using it to make a carbonara sauce. Super easy, super quick, and your kids will love it! PS: The most important thing here is your ratio of pasta to bacon to cheese...you can add more or less maple syrup as you see fit! Serve with a side of eggs to very happy children!

Provided by Diana71

Categories Meat and Poultry Recipes Pork

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
½ pound bacon, diced
½ teaspoon garlic powder
3 eggs
½ cup grated Parmigiano-Reggiano cheese
½ teaspoon ground black pepper
3 tablespoons maple syrup, or more to taste
1 (16 ounce) package spaghetti

Steps:

Heat oil in a large, high-sided skillet over medium heat. Add bacon and cook, stirring occasionally and sprinkling with garlic powder, until browned and crispy, 7 to 8 minutes.
Meanwhile, beat eggs in a separate bowl. Mix in Parmigiano-Reggiano cheese and black pepper.
Remove bacon onto paper towels to drain, reserving 3 tablespoons of the oil and bacon grease in the pan. Return bacon to the pan, stir in maple syrup, and bring to a simmer. Quickly turn heat down to low and let simmer for 1 to 2 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta in a strainer set over large glass bowl. Pour 1/4 cup of the pasta water into the skillet with the bacon; stir. Add pasta and toss until coated.
Pour remaining pasta water out of the large bowl. Drop the coated noodles into the bowl. Pour in the egg mixture and quickly toss with the pasta until cheese has melted and sauce is creamy and smooth, 1 to 2 minutes.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 63.4 g, Cholesterol 112.4 mg, Fat 13 g, Fiber 2.5 g, Protein 20.1 g, SaturatedFat 4.1 g, Sodium 427.4 mg, Sugar 8.3 g

BREAKFAST CARBONARA

Breakfast Carbonara image

Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast. If you eat pasta early in the day, he reasons, that leaves plenty of time to work it off. He's a fan of cooking in cast iron, and calls for it here. But any good 12-inch sauté pan will do.

Provided by Kim Severson

Categories breakfast, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon grated orange zest
1/4 cup flat-leaf parsley leaves, finely chopped
1/4 cup fresh bread crumbs
1 tablespoon kosher salt
8 ounces dried linguine, preferably whole wheat
2 teaspoons olive oil
8 ounces breakfast sausage, either bulk or removed from its casings
2 scallions, thinly sliced
4 large eggs, room temperature
3 ounces Pecorino Romano, finely grated
1 teaspoon freshly ground black pepper

Steps:

Combine the orange zest, parsley and bread crumbs in a small bowl and set aside.
Add 2 quarts of water, salt and linguine to a large sauté pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente.
While the pasta is cooking, heat the oil in a 12-inch skillet, preferably cast-iron, over medium-high heat until it starts to shimmer. Add the sausage, breaking it into pieces with a spoon, and brown. Add the scallions and cook for a few minutes until fragrant.
While the pasta and sausage cook, whisk together the eggs, cheese and pepper.
Drain the pasta, reserving a 1/3 cup of the starchy water. Add the pasta to the sausage mixture, tossing well to coat.
Remove from heat, add the egg mixture and toss some more, adding some pasta water to loosen the sauce.
Serve immediately with a generous sprinkle of the parsley mixture.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 10 grams, Carbohydrate 33 grams, Fat 19 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 566 milligrams, Sugar 1 gram, TransFat 0 grams

ALTON BROWN BREAKFAST CARBONARA RECIPE

Alton Brown Breakfast Carbonara Recipe image

Provided by cooksalot

Number Of Ingredients 11

Ingredients

1 tablespoon grated orange zest
1/4 cup flat-leaf parsley leaves, finely chopped
1/4 cup fresh bread crumbs
1 tablespoon kosher salt
8 ounces dried linguine, preferably whole wheat
2 teaspoons olive oil
8 ounces breakfast sausage, either bulk or removed from its casings
2 scallions, thinly sliced
4 large eggs, room temperature
3 ounces Pecorino Romano, finely grated
1 teaspoon freshly ground black pepper

Steps:

Combine the orange zest, parsley and bread crumbs in a small bowl and set aside. Add 2 quarts of water, salt and linguine to a large sauté pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes, or until the pasta is al dente. While the pasta is cooking, heat the oil in a 12-inch skillet, preferably cast-iron, over medium-high heat until it starts to shimmer. Add the sausage, breaking it into pieces with a spoon, and brown. Add the scallions and cook for a few minutes until fragrant. While the pasta and sausage cook, whisk together the eggs, cheese and pepper. Drain the pasta, reserving a 1/3 cup of the starchy water. Add the pasta to the sausage mixture, tossing well to coat. Remove from heat, add the egg mixture and toss some more, adding some pasta water to loosen the sauce. Serve immediately with a generous sprinkle of the parsley mixture.

Tips:

Use fresh, high-quality ingredients for the best results.
Cook the pasta according to the package directions.
Reserve some of the pasta cooking water to use in the sauce.
Use a large skillet or Dutch oven to cook the carbonara so that the pasta and sauce have plenty of room to move around.
Cook the eggs and cheese over low heat, stirring constantly, until the sauce is thick and creamy.
Add the cooked pasta to the sauce and toss to coat.
Serve immediately, garnished with additional cheese, black pepper, and fresh herbs, if desired.

Conclusion:

Breakfast carbonara is a delicious and easy-to-make meal that is perfect for a quick and hearty breakfast or brunch. With just a few simple ingredients, you can create a dish that is sure to please everyone at the table. So next time you're looking for a new breakfast idea, give breakfast carbonara a try.