Baked Porcini Mushroom Egg Pasta Carbonara with Fontina and Applewood smoked Bacon



I love breakfast foods. They’re are usually so easy and versatile. Especially the ones that clean up well like this beautiful and tasty one skillet breakfast. Whether you serve it Breakfast, brunch, lunch or dinner it is absolutely sure to be a hit. Totally “Gluten Free” and if your going “Vegetarian” just eliminate then bacon for a completely satisfying and comforting breakfast.

8 eggs
10 slices of applewood smoked bacon cooked and crumbled
1/2 bundle asparagus chopped and woody ends chopped off and discarded
1/2 cup shredded fontina
1/2 cup golden cherry tomatoes cut in half
1/2 lb porcini mushroom egg pasta
1/3 lb sliced mushrooms
2 teas smoked paprika
Salt and pepper
Cooking spray
Chopped fresh Parsley for garnish

Preheat oven at 350

Boil pasta as directed salting water before dropping. Cook till al dente, drain and set aside.

In a large bowl beat eggs, add cheese slices tomatoes,mushrooms, chopped asparagus,cooked bacon, smoked paprika, salt and pepper. Combine all ingredients. Next. Fold pasta into egg mixture. Spray a large skillet with a non-stick cooking spray. Pour egg mix into skillet. Add a few extra mushrooms and some added cheese on top. Put skillet into oven and cook for about 25 mins or till top is golden and mixture doesn’t wiggle when shaking. Remove and sprinkle some chopped flat leaf parsley and serve immediately.

Cooking time: 25 to 35 mins

Serves 6 to 8 people



One Comment Add yours

  1. Corina says:

    This looks gorgeous. I love the fact it has mushroom pasta in as well as mushrooms.


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