This is one of those times.
Introducing:
Pancetta Breakfast Spaghetti
I'll let you think about that for a minute before beginning.
Ruminate on it.
Are you beginning to salivate yet?
Ruminate on it.
Are you beginning to salivate yet?
What? Your burners don't smoke? Oh.
(Mom, I'm talking to you!!!)
You need to add enough salt to the cooking water that it tastes like the ocean.
Table salt sucks, by the way. Let's just get that out there. In our well-fed society where salt is added to almost every type of mass-produced food, there is enough iodine in your food that you could not get iodine deficiency unless you really, really tried.
Kosher salt is the best, I think. Get you a big box at the store for like $2, put some in one of those salt shakers pizza restaurants use for Parmesan cheese, and sprinkle it on food as you normally would.
Kosher and sea salts have no metallic taste like table salt, is better for you because you use less, and has an almost sweet/salty flavor.
MOM; YOU WILL BUY KOSHER SALT.
Moving on....
(Pancetta is an Italian cured pork product that is incredibly salty and delicious. If you can't find it in your regular grocery store deli counter, you could substitute country ham or even bacon in this recipe.
No. Don't. Go to a different store and buy pancetta. Really.)
Poaching the eggs is time consuming and difficult but is the best in this recipe.
I am lazy therefore I fry.
You can also stir in some herbs like "Italian Seasoning" into the pasta. It's good and so pretty.
Add 1-2 of the cooked yet runny yolk eggs on top of the bed of pasta.
I would like to sleep in a bed of pasta. All warm and cozy and edible.
I digress...
(Just buy a small block of real, fresh, and delicious Parmesan cheese. It lasts absolutely forever in your fridge and tastes like nothing you've had out of a shake can. Trust me.)
Yes. Yes. Oh, my, YES!
You're welcome.
And I forgive you for judging my ugly eggs and rotten photography.