Egg Pasta (Scrambled Egg Spaghetti)
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!!
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 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
How to make the recipe
- 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.
NUTRITION (estimation only)
Calories: 676kcal | Carbohydrates: 80g | Protein: 22g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 245mg | Sodium: 1043mg | Potassium: 465mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2175IU | Vitamin C: 12.5mg | Calcium: 96mg | Iron: 3.9mg
