Breakfast Carbonara...for Dinner!

I am going to be 110% honest about this...this is my version of Alton Brown's Breakfast Carbonara!

Ingredients

• 1/4 cup of Parsley (fresh preferably)
• 1/4 cup of Panko Japanese Style Bread Crumbs
• 1/4 cup of Grated Parmesan
• 1/2 cup of Shredded Sharp Cheddar Cheese
• 1 package of Spaghetti Noodle - 16 ounces
• 4 Large Eggs
• 1/2 Sausage Roll (Jamestown Mild) - 8-9 ounces
• 4 Slices of Bacon
• Salt & Pepper
• Olive Oil

Optional:

• 1 Tbs of Scallion Philadelphia Cream Cheese/Cheese Spread

Takes 35 mins, Serves 4

Instructions

1. Begin by cooking your pasta (I always follow the directions on the packaging). However, I always add about 2 tbs of oil and a pinch of salt to every pot of water I boil. Cook and drain, then set back into pot until later with covered lid to keep warm. 
2. Take your bacon slices and cut them into mouth size pieces. Then in a large skillet cook your bacon - I like mine a little black around the edges, but definitely more crispy is the way to go on this recipe. When completed - place on large plate with paper towel underneath to soak up excess bacon grease, leave a small amount in the pan. 
3. To that pan, add the sausage. Turn the heat down to low and cover with lid (mine are clear which makes it perfect to see where the sausage is at). About every 2-3 minutes, stir sausage until all sides are browned. Add to plate with bacon to drain. (I find doing them separately works best, otherwise they ended up a little bit of a soggy mess and I had too much excess grease). 
4. Meanwhile, in a small bowl add together the Parsley, Panko and Grated Parmesan. Toss lightly with hands and put to side.
5. In another small bowl whisk together the eggs and Shredded Sharp Cheddar Cheese. (If you choose, add the Cream Cheese/Cheese Spread at this time as well)
6. Now that you are all "prepped" you are ready to start creating the final piece! Add the pasta to the pan where the bacon/sausage were cooked. Toss lightly in any leftover cooking juices and turn the heat to low (it is important that the pan be mostly cooled before you get to this step - you do not want to cook the egg mixture into a scrambled mess, you want it to be a sauce so ensure you don't add to hot pan!). Once the pan start to slightly warm - you know the oil gets a little shinier - add the sausage and bacon back to the pan. Once everything is re-warmed, add the egg mixture. Only leave the heat on for about 30 seconds, and continue tossing the pasta the entire time. Once heat is off, continue to toss the pasta until the egg mixture slightly thickens and becomes a more saucy texture. Usually takes about a minute. 
7. Plate and sprinkle with the Parsley and Panko mixture!
8. Eat and Enjoy!