Rodney’s breakfast carbonara

By Rodney Bowers
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Rodney's breakfast carbonara

Who says you cant't eat pasta for breakfast? Not Rodney Bowers!



  • 1 cup good smoked bacon cut into 1/4-inch strips
  • 3 cloves garlic thinly sliced
  • 3 shallots finely minced
  • 3 egg yolks 3 whole eggs
  • 1/2 cup white wine or sparkling wine
  • 1 cup 35% cream
  • 1/4 teaspoon picked thyme
  • 3/4 cup grated pecorino or Parmesan cheese
  • 1 tablespoon butter
  • 500 grams of long dried pasta cooked al debate in salted water
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped chives for garnish
  • 4 poached eggs for garnish


  1. Preheat the oven to 180 degeres Celsius/gas mark four, and put a large pan of salted water on to boil. Add the bacon to a pan to render down and crisp.
  2. When that fat is renders dump half of it into a grease can to throw out or save. Add the shallots , thyme and garlic to the rendered bacon and cook until translucent and soft .deglaze with the half cup wine and reduce by three quarters. Add the cream and bring to a boil.
  3. Add the cooked pasta to the pan and toss through. Take off the heat.
  4. Immediately Mix together the eggs and egg yolks, and add to the pan and toss through.
  5. Stir quickly and add three quarters of the cheese. Divide between four warm bowls.
  6. Sprinkle over the rest of the cheese and some freshly ground black pepper.
  7. Garnish with poached eggs and chives.


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