Breakfast Spaghetti with Bacon and Eggs

Breakfast Spaghetti with Bacon and Eggs

It’s been 12 long days since I last updated this blog and to me it felt more like 12 months. A lot of things happened the past two weeks, both good things and bad things. Some got me excited, some got me upset: I got pregnant, we moved into our new home, we found out I had a blighted ovum/anembryonic pregnancy, and I had a miscarriage. It’s been stressful and sad but I’ve prayed and I’ve come to accept it. I know there’s a good reason why everything had to happen.

It’s been a week since I got admitted to the hospital and I’m doing okay now. As a matter of fact, I couldn’t wait to start cooking again. We’ve been eating take out food mostly the past two weeks and I really missed cooking.

my favorite part of our house: the (peach) kitchen

Besides, I felt that my new kitchen was waiting for me and calling out my name ever since we first moved in.

It also felt so right yesterday morning to make spaghetti for breakfast, specially one that includes delicious breakfast staples like bacon and eggs.


This breakfast spaghetti is very easy to prepare. It’s a simple aglio olio spaghetti with a little bacon fat , some crumbled bacon pieces, parmesan cheese, chopped spinach, and a sunny side up egg resting on top just like the sun calling you out on a lazy weekday morning.

Your Thursday morning needs this.


Breakfast Spaghetti with Bacon and Eggs

  • Author: Peachy Adarne


  • 250g Spaghetti, cooked according to package directions
  • 200g bacon, cut into pieces
  • 1 cup spinach leaves
  • 5 cloves garlic minced
  • 4 tbsp extra virgin olive oil
  • grated parmesan cheese
  • salt to taste
  • 3 sunny side up eggs


  1. Fry bacon in a non-stick skillet until golden brown. No need to add oil as the bacon will release some fat and fry in its own fat. Remove from pan and set aside.
  2. On the same pan, add olive oil in bacon drippings and sauté garlic until brown on the edges and oil becomes fragrant with the smell of garlic.
  3. Turn heat to low and add cooked spaghetti. Sprinkle some salt, 3 tbsp parmesan cheese, and mix well.
  4. Add cooked bacon and spinach leaves. Mix well and cook until spinach is wilted.
  5. Divide into serving plates and top with sunny side-up egg and more parmesan cheese
  6. Serve warm and eat while watching the sunrise.

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70 Responses

  1. Oh, I’m so sorry to hear about your miscarriage! That must be hard to deal with, and I so feel for you. I’m happy about your new house, but sad about your loss. You’ll be in my thoughts.

  2. I’m sorry to hear about your miscarriage, glad that you’re doing alright now. I love your new kitchen 🙂 food looks good too.

  3. So sorry to hear about the miscarriage. Happy to hear you are okay now. I’m not really into cooking but the husband is! I’m bookmarking this one so he could see! I’m sure I’d wake up one of these days with a spaghetti for breakfast. Harhar!

    It looks delish, oh well, you could never go wrong with bacons. 🙂

  4. Our recipe is quite similar but I’m using basil instead of spinach. I feel you about the miscarriage because I experienced that too.

  5. Awww it’s sad to learn that you had a miscarriage. How have you coped up with it? Your passion in cooking and providing happiness to your family must have helped.

  6. That pasta looks so good. And your new kitchen is really nice, too! Congratulations on the new home! Sad to hear about your miscarriage. Hugs. It’ll be okay. You have lots to be happy about. 🙂

    1. Peachy, I was just thinking that with a little bit of cream and some mushrooms, this could be sort of like a deconstructed carbonara, with the egg on top instead of mixed in hehe. 🙂

  7. I never thought of cooking pasta for breakfast, especially one that is not a left over. I also never thought of putting egg on pasta. I like this idea!

  8. Oh my, I’m sorry to hear about the things that happened to you. I hope you’re feeling better now. On a lighter note, I love your kitchen and your spaghetti dish looks yummy!

  9. I’m sorry about your miscarriage, I’m sure your baby is happy with angels 😉
    That looks so yummy and I love your kitchen cabinets!

  10. The kitchen is really my number one weakness as I have no talent in there whatsoever. I hope that changes soon, once we get our own place. Anyway, thanks for the recipe – it seems my daughter is enjoying pastas and noodles – this would be a great addition to her usual meals! Hehe.

  11. Sorry to hear about your miscarriage 🙁 I really love the recipe and will try it soon. My hubby and kids will surely love it! thanks for sharing!

  12. I wish I had a kitchen like yours, perhaps when we manage to buy our own house I’ll save up for one. Thanks for the recipe, this is something I’d like to try soon.

  13. Aww.. I agree that things happen for a reason.

    Anyway, this spaghetti looks yummy! and really easy to cook!! Wow, i want to give it a try!! =)

    1. Extra virgin means it’s of a higher quality olive oil.You can use virgin olive oil for this recipe. Please let me know if you like it.

  14. I love pasta too and I usually eat cold spaghetti for breakfast. This one is intriguing with spinach. I usually pair pasta with basil

  15. Sorry to hear about your miscarriage. 🙁 But Mom, your kitchen looks good! I love the gas range huhuhu. And thanks for the recipe, I’ll ask my sister to cook this . Take care!

  16. Sorry to hear about the miscarriage, I admire your strength amidst challenges.

    Thanks also for the recipe i will surely do this one of this days.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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