Breakfast Pasta
Your brunch game has never been stronger.
Prep Time: 5ish min
Cook Time: 20ish min
Yield: 4-6 servings
Ingredients
1lb spaghetti
2 tbsp olive oil
12oz chorizo (regular or soy)
2 large eggs (for the sauce)
1 egg per person (for fried egg topper)
1 cup freshly grated parmesan
1 handful of parsley, chopped
Salt and pepper
Instructions
Boil salted water for the pasta.
While the water comes to a boil, heat olive oil in a large skillet over med heat. Once oil is hot, add the chorizo sauté until it’s browned. Turn off heat and and set aside.
Once the water is boiling, add the pasta and cook until al dente.
While the pasta cooks, add the eggs and parmesan to a small bowl. Mix until combined and set aside.
At this point you’ll probably want to fry some eggs. One sunny side up egg per person should do the trick.
As soon as the pasta reaches al dente, use tongs (don’t strain!!!) to transfer it into the pan with the chorizo. Mix to combine, making sure to keep it off any heat.
Pour the egg and cheese mixture into the pasta, stirring quickly to make sure the eggs don’t scramble — only thicken. Thin it out with a bit of pasta water until it reaches a creamy consistency.
Taste and season (will likely need salt, but it really depends on how salty your pasta water was). Top with fresh parsley and a fried egg. Serve immediately.