Egg Pasta (Scrambled Egg Spaghetti)

Updated: June 17, 2024, By Swasthi

This Egg Pasta is healthy, delicious and super quick to whip up under 15 mins. Boiled spaghetti is tossed with garlicky spicy scrambled eggs that anyone will love. This is our family favorite and my boys’ just love this so much. This Egg Pasta is a meal in itself but we serve it with a vegetable soup or a cheese toast on the side.

Egg Pasta

Recipe Comments



About Egg Pasta

This recipe was inspired from the popular vegetarian Spaghetti Aglio Olio. This Egg Spaghetti has just eggs but you can also make it with plenty of veggies like mushrooms, carrots, bell peppers etc. If you are a meat eater, add shredded chicken or shrimp following my expert tips section below.

To make this dish, a spicy garlic sauce is made by frying garlic in oil briefly, until aromatic. We spice it up with chili flakes and make a sauce using the reserved pasta cooked stock. Later, we cook and scramble the eggs. Lastly boiled and drained spaghetti is tossed with the delicious egg mixture. Any one who has ever eaten this has loved it.

This Garlic Cheese Toast, easy Cheese Sandwich and this vegetable Grilled Sandwich make for some great sides. If you love soups, this Sweet Corn Soup, Mixed Vegetable Soup or this Tomato Soup also go well on the side. Here are the ingredients and substitutes for your help.

Ingredients & Substitutes

  • Pasta: I personally feel this dish turns out good with long pasta like spaghetti, bucatini, fettuccine or with noodles like hakka noodles, egg noodles, Udon, ramen or soba noodles. Avoid using something like penne, ribbon or the similar kinds. But if you have no options, you may use macaroni.
  • Garlic: Fresh garlic is the star of this dish. Use fresh minced/chopped cloves of garlic rather than garlic powder or garlic paste. Minced or chopped garlic sautéed in oil or butter makes the best garlic sauce for this dish.
  • Red chili flakes: I use homemade chili flakes most of the time because it is easier to cut down on the seeds (for low heat & great fresh flavor). Use store bought or homemade by simply pulsing partially deseeded dried chilies in a mini grinder or a spice jar.
  • Olive oil: Use organic extra virgin olive oil for the best flavour. You may replace it with any other neutral cooking oil or butter if you want. If you love buttery soft scrambled eggs go with butter. But I prefer oil.
  • Parsley: Fresh chopped parsley is best or replace with cilantro/coriander leaves, thyme, oregano, basil or sage. In the absence of fresh use Italian seasoning/ mixed herbs or dried oregano.

Expert Tips

  • Avoid overcooking pasta. Follow the precise timings mentioned on the package.
  • You can make the garlic sauce ahead (without eggs) and store up to 4 days in the refrigerator. Reheat, scramble eggs and add boiled pasta before serving.
  • Add shredded roast chicken, poached chicken or any leftover chicken from a curry in place of eggs. You won’t need more than 1 to 1½ cups diced to small cubes or shredded. If you have uncooked chicken, saute small cubes in the pan and add a splash of water/stock to cook down. At the end you should have a sauce like consistency else your spaghetti will be dry, with no sauce to coat.
  • To use shrimp, don’t change anything, simply follow the recipe and cook shrimp in place of egg. When the tails start to curl, they are cooked. If you overcook, they will turn chewy and rubbery. Make sure you have enough sauce/liquid at the end to coat the pasta.

More Pasta recipes you may like
Masala pasta
Red sauce pasta
White sauce pasta

Photo Guide

Step by Step Photo Instructions

1. Pour 10 cups of water to a large pot and bring it to a rolling boil. Add the pasta.

add pasta to boiling water

2. Add some salt. Cook until al dente. Check the package for cook time. Reserve ¼ cup pasta cooked water/stock aside.

add salt

3. Drain the cooked pasta to a colander.

Drain the cooked pasta

4. While the pasta cooks, pour oil to a pan and heat up. Add chopped garlic.

pour oil to a pan and heat up

5. Saute until the garlic begins to shrink. Do not wait until the garlic turns browns. When it turns aromatic, add red chili flakes.

add red chili flakes

6. Saute for about 30 to 50 seconds. Pour the pasta cooked stock, we reserved earlier and add salt. Note that we added salt while cooking pasta, so your reserved pasta stock has some salt. Add only as needed. Cook until the water evaporates and a slightly thick sauce like mixture is left.

Saute

7. Pour the eggs.

Pour the eggs

8. Scramble them and cook until the eggs are fully cooked and set, yet soft. Taste test and add salt to your preference.

Scramble eggs to make pasta

9. Add the drained pasta.

Add the drained pasta

13. Toss well with the eggs and add chopped parsley or your favorite herbs.

add parsley to scrambled egg spaghetti

Serve egg pasta hot.

Egg Pasta - Scrambled Egg Spaghetti

Related Recipes

Recipe Card

Egg Pasta - Egg Spaghetti

Egg Pasta (Scrambled Egg Spaghetti)

5 from 56 votes
This super quick scrambled egg pasta will be your new favorite. If you love simple foods with bursting flavors, give this a try! You need nothing else on the side!!
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings3
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 200 grams (7 ounces) spaghetti (2 servings)
  • 3 tablespoons olive oil
  • 2 tablespoons garlic minced – about 6
  • 1 to 1½ tbsp red chilli flakes (refer notes)
  • ¼ teaspoon sea salt (adjust to taste, more to cook the pasta)
  • 3 to 4 large eggs
  • ¼ cup parsley chopped or cilantro/coriander leaves or use 1 tsp dried Italian seasoning or ½ tsp oregano


Instructions

  • Boil pasta: Bring 10 cups water to a boil in a large pot. Add salt and spaghetti. Cook al dente following the timings on the package (mine takes 10 mins). Reserve ¼ cup pasta cooked stock/ water. Drain the pasta to a colander.
  • Make the sauce: Heat oil in a pan and saute garlic until it begins to shrink and turn aromatic. Stir in the chili flakes and cook for 30 to 50 seconds. Pour the reserved pasta water and add salt as needed. (note – pasta stock has some salt). Cook until the sauce reduces a bit and thickens.
  • Make scrambled egg pasta : Pour the eggs, scramble and cook until they are fully cooked, yet soft. Taste test and adjust salt to your preference. Toss the pasta with the eggs and add herbs. Serve hot or warm.


Notes

To make red chili flakes, deseed dried red chilies and pulse them in a grinder.

NUTRITION INFO (estimation only)

Nutrition Facts
Egg Pasta (Scrambled Egg Spaghetti)
Amount Per Serving
Calories 676 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g31%
Cholesterol 245mg82%
Sodium 1043mg45%
Potassium 465mg13%
Carbohydrates 80g27%
Fiber 5g21%
Sugar 3g3%
Protein 22g44%
Vitamin A 2175IU44%
Vitamin C 12.5mg15%
Calcium 96mg10%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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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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5 stars
This is my favourite dish now, very tasty and filling. Thanks for sharing this very easy recipe

I made this, and my flatmates liked it.
Thank you ?

Can we replace Spaghetti with hakka noodles without taste difference? ?
I don’t have spaghetti available. These hakka noodles I use to make chowmein at home. What do you advise?
I have eaten spaghetti before & I don’t find much difference between spaghetti and chowmein noodles ?

5 stars
❤️❤️❤️ this dish.
Sometimes I add broccoli slaw to it and Panko breadcrumbs on top with Parmesan cheese.
So good!

5 stars
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.

Can any sort of cheese be added to this?

which brand you used

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

5 stars
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

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