Prep the pasta: If using leftover pasta, loosen it with a splash of water. If cooking fresh, boil in salted water until al dente, then drain, reserving 1/2 cup pasta water.

Cook the breakfast meat (optional): In a large skillet over medium heat, cook the bacon or sausage until browned and crisp. Remove and set aside, leaving the fat in the pan. If not using meat, add 1 tablespoon olive oil or butter to the skillet.

Sauté aromatics: Add onion or shallot to the skillet and cook 2–3 minutes until soft. Stir in garlic for 30 seconds until fragrant, not browned.

Add veggies: Toss in spinach, peas, or mushrooms. Cook until wilted or tender. Season lightly with salt and pepper.

Warm the pasta: Add the pasta to the skillet. Toss to coat in the pan juices. If it looks dry, add a splash of reserved pasta water.

Make the egg mixture: In a bowl, whisk the eggs, extra yolk, cheese, a pinch of salt, lots of black pepper, and a splash of milk or cream if using.

Turn the heat down: Lower the skillet to low heat. You want gentle heat so the eggs turn creamy, not scrambled.

Stir in the eggs: Pour the egg mixture over the pasta. Toss constantly for 1–2 minutes until the eggs just thicken and coat the noodles. Add a few tablespoons of pasta water if needed to keep it glossy.

Finish and season: Stir in bacon or sausage, lemon zest, a small squeeze of lemon juice, and herbs. Taste and adjust salt and pepper.

Serve hot: Top with more cheese, a pinch of red pepper flakes if you like heat, and a drizzle of olive oil. Eat right away.