Think of this dish as Italy meets brunch in the coziest way possible—warm, rich egg yolks clinging to tender pasta with a hint of spice, a touch of creaminess, and that satisfying “just one more bite” pull. It’s a classic kitchen staple elevated with global soul and a few pro tips.
Simple ingredients—just pasta, eggs, garlic, and seasoning—transform into something that tastes gourmet in under 20 minutes. It’ll become more crave-worthy with our Mediterranean Greek Potato Salad and Butternut Squash Soup, with a silky texture and flavor depth that surprises every time.
Whether you swirl it into a bowl after a long day or serve it up with crusty bread and a salad, this recipe brings that comfort-meets-elegance energy. Mastering it means you’ve got a secret weapon in your weeknight rotation.
Flavor Bomb Alert!
- It’s the kind of dish that tastes like a secret recipe—creamy, savory, and so comforting you’ll want to keep it on repeat.
- I stumbled onto this recipe after a trip to Rome, and now it’s my top choice when I want something quick but indulgent—perfect for solo nights or impressing a guest.
- The combination of garlic-slicked pasta and soft scrambled eggs hits all the right notes when I’m craving something both rich and restorative.
- I’ve added roasted red peppers, swapped in chili oil, or topped it with feta—each version taught me how customizable and forgiving this dish can be.
- This one’s helped me cut down on heavier takeout meals without missing out on flavor—my body feels better, and my cravings are still satisfied.
Pasta and Egg Recipe
Equipment
- Large pot
- Slotted spoon or strainer
- Large skillet
- Spatula
- Cutting board (for optional garnish prep)
- Measuring spoons
- Pasta bowl or deep plate
Ingredients
- 2 large eggs
- 2 tablespoons butter
- 1 tablespoon minced onion
- 2 teaspoons garlic powder
- 1 tablespoon dried rosemary Optional
- 2 teaspoons ground black pepper
- grated Parmesan cheese to taste (Optional)
- 4 ounces spaghetti or other strand pasta
Instructions
- Bring a large pot of lightly salted water to a boil.
- Add the pasta and cook for 8 to 10 minutes until al dente, then drain.
- While the pasta is cooking, melt butter in a skillet over medium heat.
- Crack the eggs into the skillet and cook them sunny-side up until the whites are mostly set and the yolks remain runny.
- Sprinkle the eggs with garlic powder, ground black pepper, onion, and rosemary as they cook.
- Place the hot pasta in a bowl or deep plate, top with the cooked eggs, and gently stir them together, allowing the yolks to break and coat the pasta as a silky sauce.
- Serve right away with optional grated Parmesan on top.
Notes
- Use freshly cracked black pepper for better flavor than pre-ground.
- For more richness, add a splash of olive oil or a pat of butter when mixing the eggs with the pasta.
- Try using herbs like thyme or basil instead of rosemary for a different aroma.
| Calories | 806kcal |
| Carbohydrates | 94g |
| Fiber | 7g |
| Fat | 35g |
| Protein | 29g |
| Cholesterol | 433g |
