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What is breakfast pasta? The quick and easy dish we can’t stop making

What is breakfast pasta? The quick and easy dish we can’t stop making

#breakfast #pasta #quick #easy #dish #stop #making Welcome to Alaska Green Light Blog, here is the new story we have for you today:

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Does pasta have a place on the breakfast table? According to the recipe developer Olivia Mack McCool The answer to that question couldn’t be simpler – and she has the recipe to prove it.

“I started making this pasta out of sheer necessity,” writes McCool, describing the dish that has come to be known as “breakfast pasta” in her home. At the time, McCool was suffering from severe morning sickness, which left her unable to enjoy many of her favorite foods. However, the combination of pasta, butter and egg still showed promise.

“When I was pregnant during the first trimester, I had terrible morning sickness and almost anything I ate made me nauseous,” says McCool. “Buttered pasta was one of the only things I could digest. One day I thought of adding an egg for protein.”

The dish was a staple for the rest of her pregnancy. It was filling, incredibly quick to make, and used ingredients she always had on hand.

What exactly is breakfast pasta? In McCool’s version, drained pasta (any short shape will do) is returned to the still-hot pan in which it was cooked — along with a generous knob of butter. Once most of the butter has melted, simply crack an egg into the pan and give the whole preparation a good stir. The residual heat from the pasta and pan cooks the egg, while the emulsification of the egg and butter creates a glossy sauce. Sprinkle the spicy, coated noodles with a sprinkling of bagel spice and you’ve got a solid breakfast (or lunch, or dinner).

Avid home cooks will likely recognize this technique—using egg to create a silky pasta sauce—as the same principle behind a Roman-style carbonara. However, where Carbonara uses pork (typically guanciale or pancetta) and a generous helping of cheese (often pecorino or parmesan), McCool keeps her ingredient list as simple and straightforward as possible to save herself additional trips to the grocery store or specialty butcher.

“I make carbonara all the time. I love carbonara,” says McCool, explaining the technique behind her recipe. “My Italian father made this for us when we didn’t have much time.”

The idea of ​​turning carbonara — in all its bacon-and-egg goodness — into a breakfast dish isn’t entirely new. The kitchen version replaces the traditional pecorino or parm with white cheddar. Alton Brown’s recipe, adapted for the New York Times, includes breakfast sausage, scallions and a panko breadcrumbs. And in 2018, we wrote about boxing champ Laila Ali’s cookbook, Food for Life — and the breakfast pasta (with eggs, turmeric, and cheese) she often served her two young children.

According to McCool, the reason for the dish’s continued popularity is simple: “I think people like something that’s super easy to make but wows them when they take a bite,” she says. “Good ingredients and simple techniques and you can feed yourself quite well.”

Ready to try breakfast pasta yourself? Find the recipe below – and let us know what you think.

ingredients

Kosher salt 1 heaping cup dry, short-cut pasta (like clams or elbows) 2 tablespoons salted butter 1 large egg 1 teaspoon all bagel seasoning Kosher salt 1 heaping cup dry, short-cut pasta (like clams or elbows) 2 tablespoons salted butter 1 large egg 1 teaspoon all the bagel seasoning Do you eat pasta for breakfast? Share your thoughts in the comments!

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