Breakfast Carbonara with Bacon, Sausage, Roasted Cherry Tomatoes, and a Poached Egg

Brunch has to be the best meal of the day. Why do we only really enjoy it on Sunday? It should be every day. Anyway, this weekend we decided to make Breakfast Carbonara. I have never actually had classic Carbonara before because I don't like Italian food (don't shoot me, I know that's strange), but I came across a recipe that made Carbonara into breakfast. And that just sounded delicious. Who would turn down pasta for breakfast? Not us. This Breakfast Carbonara has crispy bacon, crumbled sausage, roasted cherry tomatoes, freshly grated Parmesan, goat cheese, and herbs. I also topped our pasta with a poached egg just for that little extra brunch touch. This was one of the more satisfying meals we have made in a long time. We are stuffed beyond belief at this point, and we are so happy about it. Please go make this, so you can experience the happiness/pain that we are in right now!! Enjoy :)

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

Olive Oil

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!