Breakfast Pasta

By tulawdog

Ingredients

• 1 lb linguine noodles
• 3/4 lb (12 oz) bacon
• 3-4 tablespoons olive oil
• 10 cloves of garlic, thinly sliced
• 1/4 cup chicken stock
• 12 oz baby spinach leaves
• 1/4 cup chopped basil
• salt and pepper to taste

Preparation

Step 1

5 or 6 eggs, fried sunny side up (or if you are more clever than I, you can poach them.)
Parmesan cheese for sprinkling

In a large pot of salted water, cook linguine according to package directions. Rinse and drain and set aside.

In a large frying pan, cook bacon until the fat has rendered and it is crispy. Drain on paper towels. You may have to cook the bacon in two batches.

In a large pan (or in the same pan you cooked the pasta), over medium heat add olive oil and sliced garlic. Allow garlic to begin to get lightly golden and then add chicken stock. Add pasta all at once and toss so the chicken stock and olive oil begins to coat all of the pasta. Throw in all the spinach leaves and allow them to wilt. Finish with basil. Season with salt and pepper as necessary.

Top with fried egg and parmesan cheese. Cut into the egg allowing the yolk to spill over the hot pasta. Enjoy!