Breakfast Pasta Recipe

Directions for Preparation

1. 1

   Cook the Pasta

   In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

2. 2

   Prepare the Chorizo

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced Spanish chorizo and cook until crispy, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.

3. 3

   Make the Sauce

   Reduce the heat to low. Add the drained pasta to the skillet with chorizo and garlic. Stir in grated Parmesan cheese and a splash of reserved pasta water to create a creamy sauce. Toss well to combine and season with black pepper and salt to taste.

4. 4

   Prepare the 4-Minute Egg

   In a separate pot, bring water to a boil. Gently add the eggs and cook for exactly 4 minutes. Remove the eggs and place them in an ice bath to stop the cooking process. Once cooled, peel the eggs carefully.

5. 5

   Serve

   Plate the pasta and top with a soft-boiled egg. Cut the egg in half to let the yolk run over the pasta. Garnish with additional Parmesan and black pepper, if desired.