|Breakfast Carbonara with Bacon, Sausage, Roasted Cherry Tomatoes, and a Poached Egg|
|The View from the Top|
|The poached egg makes it so decadent...|
For the Roasted Cherry Tomatoes:
1C Cherry Tomatoes, Cut in Half
Salt & Pepper
For the Breakfast Carbonara:
½C Crumbled Breakfast Sausage, Cooked
½C Crispy Bacon, Roughly Chopped
Roasted Cherry Tomatoes
¼C Dry White Wine
4 Large Eggs (two for the pasta and two for fried or poached eggs as garnish)
1C Fresh Parmesan Cheese, Freshly Grated
3 Cloves of Garlic, Minced to a Paste
2T Fresh Parsley, Minced
2oz Fresh Goat Cheese, Crumbled
½lb Pasta, Cooked
Fresh Chives, Minced
Salt & Pepper, To Taste
Directions:1. For the Roasted Tomatoes: Preheat the oven to 400 degrees and toss the tomatoes lightly with olive oil, salt, and pepper. Spread them out in one even layer on a baking sheet. Roast the tomatoes for 30-45 minutes or until the tomatoes are soft and caramelized. Set them aside until ready to use.
2. For the Breakfast Carbonara: Heat the oil in large skillet over medium heat until shimmering, but not smoking. Add sausage and cook, stirring occasionally, until lightly browned and crisp, about 8 to 10 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6 to 8 minutes. Remove from heat and cover to keep warm. Beat together the eggs, Parmesan, and garlic together with fork in small bowl; set aside. Transfer hot, cooked pasta to the pot (removed from heat); if pasta is dry, add some reserved cooking water and toss to moisten. Immediately pour egg mixture over hot pasta, toss well to combine. Toss the roasted tomatoes, parsley, bacon, and crumbled sausage into the egg-coated pasta. Season generously with black pepper, and toss well to combine. Lastly garnish with crumbled goat cheese and chives. Top the pasta with a fried or poached egg.
3. Enjoy immediately!