Chiappetti's Breakfast Spaghetti

Steve Chiappetti

From: Chef Steve Chiappetti, Viand, Chicago. Yield: 24 servings.

4 lb. Barilla spaghetti

2 lb. bacon, diced

4 lb. ricotta cheese

1½ lb. shredded Parmesan cheese

4 tsp. dried oregano

1 tsp. salt

½ tsp. pepper

6 Tbsp. butter, diced

24 eggs

Blanch spaghetti until just before al dente; drain. Cook bacon until crispy; drain on paper towels. In large bowl, stir toegether ricotta, Parmesan, bacon, oregano, salt and pepper until well combined. Add in cooked spaghetti and mix thoroughly, adding pasta cooking water as needed. Divide the mixture between 2 greased hotel pans. Dot the tops of both with butter. Bake uncovered in a 350°F oven until lightly browned on top, 35 to 45 minutes. This can be made 1 day ahead and refrigerated overnight.

When spaghetti has cooled, cut out 4" circles with a round cutter.

For each serving, to order: Heat a pan with 1 Tbsp. butter and saute 1 spaghetti circle on both sides until browned and reheated. Plate it and top with 1 egg cooked over easy, seasoned with salt and pepper.