Breakfast Pasta

This is a great use for leftover pasta, whether it’s at the campsite or at home.

By Jimmy Kennedy
Cook Ambassador

This is a great use for leftover pasta, whether it’s at the campsite or at home. It’s similar to pasta alla carbonara, except we like to throw in ham and/or sausage with the bacon and serve it for breakfast.


6 eggs, beaten

1/4 cup Parmesan cheese, freshly grated

1/2 teaspoon salt

1/2 teaspoon black pepper, freshly ground

1 tablespoon fresh parsley, minced

1 to 1 1/2 pounds bacon, ham and/or sausage, chopped

2 teaspoons olive oil

1 pound pasta, cooked


Mix the eggs and half of the Parmesan cheese with the salt, pepper and parsley in a bowl with a fork or a whisk.

Line a plate with paper towels or a paper plate.

In a skillet, cook whatever meats you are using. The bacon should be fairly crisp, the sausage cooked through and the ham browned. Remove the meats from the skillet with a slotted spoon and set aside to drain on the lined plate.

Heat the oil in a large skillet over medium-high heat. Throw in the pasta and flip or stir for a minute or two. Add the egg mixture and stir while cooking for another minute or two. The eggs will coat the pasta and set right away.

Add the meat and cook for another couple of minutes until everything is good and hot.

Plate and sprinkle the remaining Parmesan cheese onto the pasta. Serve immediately.

Yield: 3 to 4 big servings

Prep time: 10 to 20 minutes, depending on if you are using leftover pasta or starting from scratch

Cook time: 5 minutes

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