Breakfast Carbonara Pasta

Name: Breakfast Carbonara Pasta
Ingredients: 2 tbsp extra-virgin olive oil; 4 to 5 slices of bacon, halved length-wise, then cut crosswise into 1/4-inch pieces; 2 spicy Italian sausage links, casings removed, cut into bite-sized chunks; ¼ cup dry white wine (I used a dry vermouth); 2 large eggs; ½ cup Parmesan cheese, finely grated; ¼ cup Pecorino Romano cheese, finely grated; 3 cloves garlic, pressed through garlic press or minced to paste; 2 tbsp arugula, finely chopped; 2 tbsp Italian flat-leaf parsley, roughly chopped; ¼ cup cherry tomatoes, sliced in half, lengthwise; 2oz. fresh goat cheese; ½ pound spaghetti; Kosher salt and freshly ground black pepper to taste; 1 to 2 tsp chives, chopped, to garnish; 2 fried eggs for garnish (optional)

www.carnaldish.com

A spin on the classic carbonara, loaded with lots of other meats and veggies and topped with a creamy-yolk fried egg.

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Ingredients

2 tbsp extra-virgin olive oil
4 to 5 slices of bacon, halved length-wise, then cut crosswise into 1/4-inch pieces
2 spicy Italian sausage links, casings removed, cut into bite-sized chunks
¼ cup dry white wine (I used a dry vermouth)
2 large eggs
½ cup Parmesan cheese, finely grated
¼ cup Pecorino Romano cheese, finely grated
3 cloves garlic, pressed through garlic press or minced to paste
2 tbsp arugula, finely chopped
2 tbsp Italian flat-leaf parsley, roughly chopped
¼ cup cherry tomatoes, sliced in half, lengthwise
2oz. fresh goat cheese
½ pound spaghetti
Kosher salt and freshly ground black pepper to taste
1 to 2 tsp chives, chopped, to garnish
2 fried eggs for garnish (optional)