Pasta and Egg Recipe
Simple yet satisfying, this dish combines tender pasta with sunny-side up eggs whose runny yolks mix into a buttery, seasoned sauce. Garlic, black pepper, onion, and rosemary deepen the flavor, making every bite rich, comforting, and delicious in just a few steps.
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.