How to Eat Pasta for Breakfast

Co-authored by wikiHow Staff

Last Updated: October 19, 2021

Pasta is traditionally thought to be a lunch or dinner meal, but it can also be a great breakfast meal to jumpstart your day. In many parts of the world, pasta is a common morning meal—like in Vietnam and Myanmar. You can add common breakfast ingredients, like egg, or choose traditional pasta ingredients. A few pastas that you can make for breakfast are fettuccine and bacon pasta, pesto and scrambled egg pasta, and milk soup with pasta, walnuts, and cinnamon.^{[1]
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Ingredients

Fettuccine and Bacon Breakfast Pasta

Salt
1 pound (0.45 kg) of fresh fettuccine
4 slices of thick-cut bacon
1/2 cup (236 mL) of unsalted butter
4 eggs
1 teaspoon (4.9 mL) of lemon zest
1 teaspoon (4.9 mL) of coarse black pepper
3 ounces (85 grams) of grated Parmesan cheese
Grated nutmeg
Serving size: 4 servings

Pesto and Scrambled Egg Pasta

6 ounces (170 grams) of spaghetti
2 cups (473 mL) of frozen peas
1/2 cup (118 mL) of prepared pesto
3 large eggs
1/2 tablespoon (2.47 mL) of unsalted butter
3 tablespoons (44.3 mL) of ricotta cheese
Salt and pepper
Serving size: 4 servings

Milk Soup with Pasta

32 ounces (907 grams) of milk
8 ounces (226 grams) of any type of pasta
1 teaspoon (4.9 mL) of vanilla sugar
3 tablespoons (44.3 mL) of sugar
1 handful of chopped walnuts
1 pinch of cinnamon
Grated lemon zest
Serving size: 4-6 servings

Method 1

Method 1 of 3:

Cooking Fettuccine and Bacon Breakfast Pasta

1
Make the pasta noodles. Bring a large pot of salted water to a boil. Then, add in one pound of fettuccine pasta. Cook the pasta until it is al dente, which should take about two minutes. Drain the water except for ½ cup. Set aside the ½ cup of pasta water for later use.^{[2]
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2
Cook bacon in a skillet. Before cooking, cut four slices of thick cut bacon into ½ inch cubes. Then, add the cubes to a large skillet over medium heat. Stir occasionally until the bacon is crisp. Then, remove the bacon and set it aside for later use.^{[3]
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- It is an option to use turkey bacon instead of pork bacon.
- Use a slotted spoon to remove the bacon.
3
Add butter to a pan. Put ½ cup (1 stick) of butter into a pan and melt it. Melt it until it becomes foamy and brown. This should take about five minutes.^{[4]
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4
Cook the eggs. Once the butter has melted, add four eggs to the pan. Spoon the butter you’ve melted over the eggs. Cook until the egg whites are crispy and brown at the edges. The yolks should still be runny though. This should take two or three minutes. Remove the eggs from the pan and put them on a plate.^{[5]
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5
Add the rest of the ingredients to the skillet. Put the pasta, bacon cubes, and eggs onto the skillet. Pour in the pasta water that you set aside earlier. Toss all of the ingredients until warm and a sauce has formed. Season with lemon zest, pepper, and salt while the ingredients are still in the skillet.^{[6]
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6
Remove the ingredients from the skillet. Divide and serve the pasta. This recipe will usually serve four, but you can divide it however works best for you. Sprinkle each serving with Parmigiano-Reggiano and nutmeg.^{[7]
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- You can store the finished meal in a container and reheat at another time.

Method 2

Method 2 of 3:

Making Pesto and Scrambled Egg Pasta

1
Cook the spaghetti. Bring a large pot of salted water to a boil. Add six ounces (170 grams) of spaghetti to the pot. Cook the spaghetti according to the packaging instructions. Keep the spaghetti in the pot until the peas are added. ^{[8]
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2
Add peas. During the last minute of cooking the spaghetti, add two cups of frozen peas. Allow the peas to cook for a few minutes. Then, drain the spaghetti and peas together and return them to the same pot they were cooked in.^{[9]
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3
Make the eggs. Melt butter in a small skillet or saucepan on medium heat. Then, add three large eggs to the pan that have been lightly beaten. Stir the eggs with a spatula until set.^{[10]
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4
Stir pesto into the pasta. Add ½ cup (118 mL) of pesto into the pan of pasta and peas. Stir the pesto in thoroughly. Then, divide the pasta up and serve it. ^{[11]
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5
Top with eggs and ricotta cheese. Top each serving of pasta with eggs and ricotta cheese. Serve while the dish is still warm.^{[12]
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Method 3

Method 3 of 3:

Preparing Milk Soup with Pasta

1
Cook the pasta. Put eight ounces (226 grams) of pasta into a pot of water and cook according to the packaging instructions. You can use any type of pasta that you’d like. Drain the water from the pasta when it’s done cooking.^{[13]
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2
Bring the milk and sugars to a simmer. While the pasta is cooking, add 32 ounces (907 grams) of milk, 1 teaspoon (1.9 mL) of vanilla sugar, and 3 (44.3 mL) tablespoons of sugar to a pan. Bring the milk and sugars to a simmer over low heat. This should only take a few minutes. ^{[14]
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3
Add pasta to the milk. Pour the pasta into the milk mixture. Cook for five minutes. Stir the lemon zest into the mixture while it is cooking.^{[15]
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4
Top with lemon, nuts, and cinnamon. Divide the pasta and milk mixture into bowls. Then, top with walnuts and cinnamon. Serve while still warm.^{[16]
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- You can substitute walnuts for a different type of nut if you want to.

Warnings

If you are serving these dishes to people, make sure that they aren’t allergic to any of the ingredients—like walnuts.

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Make sure that all of the ingredients aren’t out of date before using them.

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