Name: Pasta, bacon and eggs waffles (about 2 large round waffles)
Ingredients: 10 oz of bacon (diced into small pieces); 8 oz dried pasta (I used angel hair here, but you can use spaghetti or other pasta/noodles); A handful of fresh flat-leaf parsley (finely chopped); 2 eggs; 1 egg yolk; 1 stalk scallion (finely chopped); Crumbled sea salt and freshly ground Black pepper; 5-6 red Anaheim or Fresno peppers; 1 Thai chili pepper - if you want it spicier (optional); 1/2 small onion; 1 Tbsp of oil; 2 Tbsp brown sugar; 1 Tbsp of rice vinegar; Pinch of salt

Preparing the chili sauce (if you choose to make):

Place the peppers, Thai chili (if using) and onion in a food processor and finely chopped them. Preheat a saucepan with cooking oil. Add in the peppers mixture and stir fry for about 5 minute. Add in the brown sugar and rice vinegar and cook on low heat for about 15 minutes Have a taste, if you want it sweeter, add more brown sugar. Remove from the heat and let it cool down
Let the bacon pan fry on a dry pan until crisp. Meanwhile bring a large pot of water to a boil. Add in pinch of salt and cook the pasta to al dente. Drain and set aside
Place the cooked pasta, cooked bacon bits, eggs, scallion, salt and pepper in a large mixing bowl. Stir to mix everything
Preheat your waffle maker. Spray with non-stick spray or brush with a bit of oil from cooking the bacon. Place half of the pasta mixture on the waffle maker. Try to spread it out as evenly as possible. Close the lid and let it cook until golden brown. I had to cook mine for about 2 cycles. Repeat and serve as is or with sriracha chili or sweet chili sauce on the side

Pasta, bacon and eggs waffles

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