Egg Pasta (Scrambled Egg Spaghetti)

Prep Time 10

Cook Time 15

Total Time 25

Servings 2 servings

Calories 520

A quick and flavorful pasta dish combining al dente spaghetti with scrambled eggs and aromatic herbs, perfect for a satisfying meal.

200 grams spaghetti (2 servings)
3 tablespoons olive oil
2 tablespoons garlic (minced) (about 6 cloves)
1 to 1.5 tablespoons red chilli flakes (refer notes)
0.25 teaspoon sea salt (adjust to taste, more for pasta water)
3 to 4 large eggs
0.25 cup parsley (chopped or cilantro/coriander leaves) (or use 1 tsp dried Italian seasoning or ½ tsp oregano)

Boil 10 cups water with salt, cook spaghetti until al dente, then drain and reserve ¼ cup of pasta water.
Heat oil, sauté garlic until fragrant, add chili flakes, then pour in reserved pasta water and cook until slightly thickened.
Scramble eggs in a bowl, then pour into the pan, cook until soft but fully set, then toss with pasta and herbs.

Adjust salt and chili flakes to taste. Serve immediately for best flavor.

Calories: 520kcal

Cost: $10

Course: Main Course

Cuisine: Italian

Keyword: Eggs, Pasta, Quick