Some might argue that a “breakfast pasta” already exists, and that it goes by the name of carbonara. I mean, any pasta that features eggs, cheese, and salty pork products sounds like something you might enjoy for a luxurious breakfast. However, this pasta differs from a classic carbonara — something I know a little something about as the author of Kitchn’s carbonara recipe showdown — because it incorporates white cheddar cheese, crispy bacon, and a fried egg on top.

This recipe begins with bacon, which is always a strong start. Cooking the bacon gives you delicious, crispy bacon, of course, but it also creates bacon fat, which you’ll use to fry the eggs. The pro move here is to tilt the pan as you fry the eggs so the bacon grease pools in the corner. Scoop up some of that smoky goodness with a spoon and use it to baste the egg whites as they cook.

Timing is key for this recipe because the silky pasta is best served straight out of the skillet, so it’s important to put your pasta water on to boil while the bacon cooks. While the bacon sizzles you’ll whisk up the egg, cheese, and pepper mixture that will become the sauce. White cheddar cheese is a nontraditional ingredient for carbonara, but I wanted to include it in this breakfast pasta because it reminds me of a classic bacon, egg, and cheese sandwich, plus it gives the dish a subtle sharpness and creaminess that Parmesan alone doesn’t provide.

When the spaghetti goes into the boiling water, it’s time to fry the eggs. When the eggs are done, you’ll set them aside and get ready for the main event: the pasta. You’ll drain the spaghetti, toss with the bacon and a little pasta water, then toss it off the heat with the egg-and-cheese mixture, adding pasta water as needed to create a creamy sauce that clings to the pasta. The beauty of this sauce is its deliciousness and speed: It comes together in two minutes flat.

Swirl the bacon-studded pasta into bowls, top with the crispy bacon-fried eggs, and add a generous amount of black pepper. Serve with coffee, orange juice, or maybe mimosas made with Prosecco in honor of this dish’s Italian inspiration.

• Turn off the heat before you sauce the pasta. To ensure a silky-smooth sauce, be sure to add the egg and cheese mixture off the heat. If the pan still feels super hot from crisping the bacon, give it a minute or two to cool down before adding the egg mixture to the pasta. If the pan is too hot, you’ll end up with scrambled eggs instead of a silky sauce (ask me how I know this).
• Have some pasta water handy. Use as much reserved pasta water as you need to help the sauce come together. Add a little bit at a time and stop once the sauce is glossy and clings to the spaghetti.