This is based on an Italian peasant dish. It’s made with a little of this and a little of that – leftovers that have been turned into a delicious meal. The original has plenty of milk and cheese, but our version is dairy-free. We needed to keep the eggs, though – so this won’t work for folks with egg allergies.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe.
- 1 lb pasta (we like the Tinkyada Brown Rice pasta)
- 3 eggs
- several pieces of bacon or ham, cut into small pieces (double check ham/bacon for allergens!)
- olive oil, flax oil, or margarine
Prepare pasta according to package directions
Lightly whisk the 3 eggs together. Add a bit of milk substitute if desired.
Drain pasta, immediately dump into a serving dish, and drizzle with olive oil, flax oil, or margarine. Stir until combined.
Drizzle the egg mixture over the pasta, and toss – the hot pasta will cook the egg.
Add the bacon or ham, and mix until well combined.
Serve for breakfast, brunch, lunch, or a light dinner. Yummy, easy, quick, and inexpensive – what’s not to like?