Use this recipe as a template to create the saucy, cheesy breakfast pasta that’s right for you. If you want a more traditional breakfast profile, try using raw breakfast sausage. Italian, hot or sweet, also makes a fine meat component. Spice it up with Old Bay, class it up with capers, or crisp it up by sprinkling breadcrumbs on top. Add some roasted vegetables if you have them in the fridge and need a little fiber. This is yours to play with.
- In a small, deep sauté pan over medium-high heat, brown the chorizo. Use a slotted spoon to transfer to another bowl or dish, leaving fat in the skillet.
- Bring a medium pot of well-salted water to a boil, and cook pasta according to package directions until 1 minute short of al dente. Reserve ½ cup pasta water, and drain.
- Meanwhile, add oil to chorizo fat in skillet, or pour about 1½ tablespoons oil into sauté pan if you’re not using chorizo. Heat over medium-low. Add garlic and cook, stirring until it just starts to turn golden. Add chicken broth and bring to a gentle simmer.
- When pasta is ready, add it to the sauté pan. Return to a gentle simmer. Add pasta water if there’s not enough liquid to poach an egg, and then add egg or eggs. Cover pan until egg whites are set, about 4 minutes.
- Transfer to a bowl, and top with lemon juice, pepper, chorizo, Parm, and Gruyère (if using). Stir vigorously, breaking yolk, for optimal enjoyment.
Layla Schlack is an editor at Wine Enthusiast who also writes about home in her TinyLetter, Yellow78.