Egg pasta recipe – A super quick, healthy and delicious 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.
Step-by-step photos
Cooking pasta to make egg 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 pasta
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.
You may like these Pasta recipes
Masala pasta
Red sauce pasta
White sauce pasta
Recipe
Egg pasta recipe
Egg pasta
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 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
Instructions
Cook pasta
- Bring 10 cups water to a boil in a large pot.
- Add salt and then spaghetti.
- Cook al dente following the timings on the package. Set aside 4 to 5 tbsps of the pasta cooked water.
- Drain the pasta to a colander.
How to make egg pasta
- While the pasta cooks, heat oil in a pan.
- Saute garlic until it begins to shrink and turns aromatic.
- Add the red chilli flakes and saute for 30 to 50 seconds.
- Then pour the reserved water to the pan and add salt.
- Cook until the sauce reduces a bit and thickens.
- Pour the eggs.
- Scramble and cook until the eggs are done completely yet soft.
- Taste the egg and add more salt if needed.
- Transfer the pasta and toss well. Turn off the stove.
- Add chopped parsley.
- Serve egg pasta hot.
NUTRITION INFO (estimation only)
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes
divya says
which brand you used
swasthi says
I used Naturel brand organic durum wheat spaghetti
maitreyee paul says
very very authentic and great outcome. I really like your contributions.
swasthi says
Thank you so much Maitreyee
S says
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
swasthi says
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 says
I tried it on a sunday for breakfast.. turned out yumm. Since i didn’t have parsley, I added oregano and cilantro…
swasthi says
Hi Sharmila,
Thank you so much for trying