Pastia

A guest made this breakfast casserole of PASTA on The Chew -- it was very good --mine got crunchy on top which added to the texture but the recipe had suggested to cover the top with foil for part of the cooking. Also I did not have linguine on hand so I used angel hair which was fine but I bet the linguine would have been even better. Also we halved it and placed it in a pie plate.

• 1 pound linguini
• 2 pounds thick cut bacon (cut into 1/2 inch slices)
• 1 large Vidalia onion (finely chopped, about 2 cups)
• 12 eggs
• 1 cup Pecorino Romano (grated)
• 1/2 cup Provolone (grated)
• 1/2 cup parsley (finely chopped)
• Parmigiano-Reggiano cheese (freshly grated, to serve)
• scallions (thinly sliced on a bias, to serve)

• Preheat oven to 450F.
• Bring a large pot of salted water to a boil. Drop the linguini into the pot and cook 2-3 minutes longer than package instructions.
• Meanwhile, preheat a large sauté pan over medium heat. Add the bacon and sauté until cooked through but not crispy, about 5 minutes. Set aside. Add the onions to the pan with the bacon grease. Cook until translucent, about 5 minutes.
• Drain the pasta and add it back into the pasta pot. Add the cooked bacon, grease and onion into the pot with the pasta and stir to coat. Allow the pasta-bacon mixture to fully cool.
• Crack the eggs into a large bowl. Whisk to thoroughly scramble the eggs. Then, add the Pecorino Romano, Provolone and parsley. Pour the egg-mixture over the cooled pasta mixture and toss to coat. Pour into a buttered casserole dish.
• Place in the oven and bake for 35-45 minutes. If the top becomes too crisp, cover with foil.
• To serve, cut into pieces and serve with freshly grated Parmigiano-Reggiano and scallions sprinkled over the top.