Breakfast Pasta for Dinner (or Dinner Pasta for Breakfast)
Source: New York Times
When I’m tired and hungry and there’s nothing promising in the fridge save for a half-dozen eggs, there’s always breakfast for dinner. Scrambled eggs on toast or a crisper-clearing frittata are dependable, self-assuring standbys. And if I also have a couple of strips of bacon, a generous scoop of orzo and a bit of Parmesan, there’s skillet pasta with bacon and eggs, a brilliant new recipe from Ali Slagle. It’s…
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