Spaghetti for breakfast

I've always been picky about breakfast. I think this is because I'm just picky about the whole waking up process, and breakfast combines something I love (eating) with something I loathe (getting out of bed) to unusual ends.

I don't come from a "spring out of bed and face the possibilities of this bright new day" kind of family. I come from a "curse at the alarm them drag oneself in a shuffly, Night of the Living Dead-fashion toward the coffee pot while moaning copiously" kind of family. I wake up slowly, even if I got a really good night's sleep, and with a general achy, cranky, impossible to please sort of demeanor. If I don't have to do anything that uses my brain that morning, I don't bother with breakfast, but whenever school or work is a necessity, I need a caloric boost to get the ol' noggin going.

The problem is, in my ultra-sensitive morning mood, certain textures and flavors are simply unacceptable. I can't tolerate anything to cold or crunchy, so cereal is out. I don't like mushy, so no oatmeal, eggs, or yogurt. I can't bear overly sweet things, so no pancakes, waffles or pastries. I enjoy all these foods at other times of day, but in the morning they make my stomach seize up. Some mornings, I can get by with a hunk of baguette and jam, as long as it's good jam and not too sugary. However, that doesn't contain any protein and rarely holds me over until lunch.

So, throughout my life, I've gotten by with a number of unusual breakfast alternatives. Anything left of from dinner the night before will work, as will grilled cheese sandwiches, canned soup, ham and cheese melted on a bagel, tuna sandwiches, Hot Pockets (which are repulsive any other time of the day), ramen noodles and macaroni and cheese from a box.

In recent weeks, I've been eating a lot of Spaghetti Carbonara for late night dinners and fast lunches, so it was just a matter of time before it snuck into the first meal of the day. It's a great dish, simple and filling, creamy but not too heavy. It's kind of like what I always wanted alfredo to taste like but it never did. And with it's bacon and eggs, it constitutes the closest thing to a traditional breakfast I've had in a long time.

Spaghetti Carbonara for One
(adapted from Jamie Oliver, Nigella Lawson and my own experiments)

1/4 pound spaghetti
2 strips of bacon ( like thick-sliced) or 2 thin slices pancetta, cut into strips
1 egg
about 1/4 cup parmesan, finely grated with a microplane (use less if you have a less feathery grate)
1 tablespoon heavy cream
1 generous handful frozen peas (optional, but the veggies make me feel less guilty about all the eggs, cheese and cream)
2 tablespoons vermouth or white wine
salt, pepper and nutmeg

Put the spaghetti on to boil and begin cooking the bacon over medium heat, stirring frequently. In a small bowl, whisk together the egg, cream and parmesan and season this with numerous grinds of fresh pepper and a pinch of nutmeg.

When the bacon is crisp, blot out some of the excess fat with a paper towel (or don't, if you feel brave) and pour in the vermouth. Let is bubble a minute to deglaze the pan and mix with the remaining bacon fat, then set it aside if the spaghetti isn't finished.

Throw the peas into the spaghetti pot for last 30 seconds or so. Drain the spaghetti and peas, reserving a little of the cooking water. Back over medium heat, toss the pasta and peas with the bacon until everything is glossy and coated, but don't let the pan get too hot or it might scramble the eggs in the next step.

Remove the pan from the heat and pour over the egg and parmesan mixture. Begin tossing immediately and keep tossing vigorously until the sauce becomes creamy and clings to the spaghetti. Add a little of the reserved pasta water if it gets too thick. Taste and season with salt or pepper if necessary.