Skip to main content

Breakfast Spaghetti


"I don't really like spaghetti", said no person ever.  This table and all its counterparts love spaghetti. Some more than others as I won't eat it for breakfast as leftovers or even made fresh.  There is something about the smell of tomato sauce in the morning I do not find appetizing.  None at all.  The teen prefers it without veggies.  The third is happy so long as it has standard spaghetti noodles, not spirals, elbow, shells, any thick version.  And while happy to eat it for breakfast it must be warm, not served cold.

Seriously, everybody likes spaghetti in some form or another.  Noodles in regular, thin, or angel hair.  Sauces in red, alfredo, or garlic butter.  With or without meat, with or without cheese, with or without added veggies.

With or without bacon.  Wait, what?  No.  Bacon is not a spaghetti ingredient.  Pancetta, sausage, ground meat.  Bacon, no.  This is so true until thumbing through my friends endless collection of food magazines and stumbled across a bacon infused spaghetti served with a fried egg on top in a Rachel Ray Magazine from the end of last year.  It really was the picture that did me in as the ingredients and instructions seemed leery. 

Unfortunately, I cannot find the picture of the recipe nor the recipe on any of Rachel Ray's numerous sites.  I did, however, find a link on the Food Network for Bacon and Egg Spaghetti that was almost identical.

Modifications Made:
The recipe I followed only varied from the above link in the sauce.  Once the pasta was done, a few splashes of bacon fat was infused into the pasta water, noodles, and Parmesan cheese for added bacon flavor.

The only modification I made was to use 8 slices of pepper bacon not six of plain.

Scaled for Likability: No, Thank You
Should have stuck with my rule, no spaghetti for breakfast.  Even if the Breakfast Spaghetti is served for dinner and does not include tomato sauce.  We really did try to eat it.  The bacon was picked out and the eggs were eaten with a few extra served on the side.  Bacon infused cheese noodles?  The chickens loved them!

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

So Sad Cake Brownies

  Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried.  Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water.  Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup.  Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine.  Walnuts could have been doubled. The problem was the brownies themselves.  I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie.  So sad.  These were given to the neighbor who prefers cake brownies.  If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc