Spaghetti for breakfast?! DO we dare?! WE DO!

July 29, 2014

Waking up to a bowl of WHOLE GRAIN pasta for breakfast may be a deviation from usual your bowl of cereal, but it turns out that you can eat this Italian staple for your morning meal. Just make sure it’s whole grain.

Typically, pasta is not associated with breakfast, but why not? Pasta is filled with tons of carbohydrates which convert to energy and what better way to start your day. Whole grain pasta is a way better way to start your day rather than a bowl of sugary cereal.

With this said, I am saying a “healthy” pasta breakfast is great for the body. Avoid fettuccine alfredo and other sauces made with high-fat cream.

Liz Pearson, leading Canadian dietitian and best-selling author, says that “eating whole grain pasta provides essential nutrients, such as fiber, calcium, selenium, potassium, zinc, magnesium and vitamins K and E.” She points to a Cornell University study which found that more than 80 percent of disease-fighting antioxidants are found in the bran or germ part of the whole grain, which is removed in refined grains. “Whole grains have an antioxidant content that rivals or exceeds that of fruits and vegetables, and contain as much as double the calcium and selenium, four times more fiber, potassium and zinc, six times more magnesium and vitamin K, and 14 times more vitamin E than refined grains,” she explains.

Scientific studies link eating more whole grains to a reduced waistline, she adds, pointing to a recent Penn State study of 50 obese adults on a calorie-reduced diet, half of whom ate only whole grains while the other half ate only refined grains over a 12-week period.

Research also suggests that the regular consumption of whole grains translates into lower blood pressure and a reduced risk of heart attack, stroke, diabetes, and cancer.

One of the recipes I love for morning spaghetti is the ‘Breakfast pasta with bacon and poached egg’ found on



Breakfast Pasta with Bacon and Poached Eggs

serves 2 and is easily doubled
8 ounces dried spaghetti
4 slices thick-sliced bacon
2 tablespoons olive oil
1 cloves garlic, thinly sliced
1 to 2 tablespoons unsalted butter
juice of 1 lemon
small handful coarsely chopped parsley
1/3 cup shredded parmesan cheese, plus more for topping
salt and crushed red pepper flakes, to taste
2 large eggs, poached

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Line a baking sheet with foil and place uncooked bacon on a single layer atop the foil.  Place in the oven and allow to cook until  bacon is crisp, 8 to 12 minutes depending on how crisp you like your bacon.  Remove from the oven and placed the bacon on two paper towel atop a dinner plate.  Allow to rest until cool enough to handle.  When cool, chop coarsely.

Bring a large pot of water to a boil.  Add a large pinch of salt to the boiling water and add dry spaghetti.  Cook until al-dente then drain.

While the pasta cooks, heat olive oil in a small saucepan.  Add the sliced garlic and cook over low heat until the oil is fragrant and the garlic is just slightly golden.  Remove from the heat and add butter.  Stir to melt.

In a large bowl, toss together warm drained pasta, garlic oil with butter, lemon juice, parsley, bacon, parmesan cheese, and salt and pepper to taste. Poach eggs, according to your own genius.

Divide between bowls and top with egg.  Sprinkle with a bit more cheese and crushed red pepper flakes.  This breakfast is best served the day it is made.



Can’t get enough of spaghetti for breakfast! Try it with your family and share your thoughts on the comment feed found below!



Whole Grain Pasta Facts Found here:

Breakfast pasta with bacon and poached eggs recipe found here:

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