Name: Egg spaghetti (scrambled egg pasta)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 200 grams spaghetti ((2 servings)); 3 tbsp olive oil; 2 tbsp garlic (minced - about 6); 1 to 1 ½ tbsp red chilli flakes ((refer notes)); salt (as needed); 3 to 4 eggs; ¼ cup parsley (chopped)

Egg spaghetti – A super quick, healthy and delicious scrambled egg pasta that can be whipped up under 15 minutes. It’s the school holidays time for my boys and the last 3 weeks just passed away relaxing and having fun. So nothing much is making way to the blog. This egg pasta has been their long time favorite and I am sure most kids & grownups will love this.

This is inspired from the vegetarian Spaghetti Aglio Olio which I shared earlier. You can make variations to this by adding some mushrooms, shrimps or even shredded chicken.

This recipe does not need any cheese, butter or sauce. While the pasta cooks, make the garlic chilli oil, scramble the eggs and then toss the boiled pasta. With in minutes, a delicious bowl of spaghetti aglio olio with egg is ready.

You will be surprised at how simple and easy it is to make this egg spaghetti. While this is delicious on its own and needs no sides. But to include more dished to your menu serve this with tomato soup or garlic cheese toast on the side.

Cooking pasta

1. Pour 10 cups of water to a large pot and bring it to a boil.

2. Then add the pasta.

3. Add some salt. Cook until al dente. Check the package for cook time. Set aside 4 to 5 tbsps of pasta cooked water.

4. Drain the cooked pasta to a colander.

Making egg spaghetti

5. While the pasta cooks, pour oil to a pan and heat up.

6. Add garlic.

7. Saute until the garlic begins to shrink. Do not saute until the garlic browns.

8. When it turns aromatic, add red chili flakes.

9. Saute for about 30 to 50 seconds. Then pour the pasta cooked water that we set aside. Cook until the water evaporates and a slightly thick sauce like mixture is left.

10. Pour the eggs.

11. Scramble them and cook until done. The egg is fully cooked and set, yet soft. Check the taste and add more salt if needed.

12. Add the drained pasta.

13. Toss well with the egg and add parsley.

Serve egg pasta hot.

Recipe card

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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11 Comments

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Jamie

Absolutely delicious. I used linguine, topped with a little grated parmesan, threw a couple of handfuls of spinach in while the sauce was reducing, and subbed in truffle salt and salt-free butter.

Jaimee

Can any sort of cheese be added to this?

swasthi

Reply to Jaimee

Yes you can add cheese

divya

which brand you used

Reply to divya

I used Naturel brand organic durum wheat spaghetti

maitreyee paul

very very authentic and great outcome. I really like your contributions.

Reply to maitreyee paul

Thank you so much Maitreyee

Hi. This came out very well and my children enjoyed it . Thank you so much for this easy recipe.
A small query – Can this be made and sent for the kids lunch box?

Thank you

Reply to S

Hi S
You are welcome. Thanks for trying. I usually don’t put anything non-veg including eggs in the kids’ box. Eggs & meat are safe if consumed within 2 hours of preparing. So it is good not to take risk. I make the same vegetarian version with some crumbled paneer and peas for the school box.

sharmila

I tried it on a sunday for breakfast.. turned out yumm. Since i didn’t have parsley, I added oregano and cilantro…