Ok, guys, if you’ve been with me on my blogging journey since the very beginning, you might recognize this recipe. In fact, it’s one of the FIRST recipes I ever shared on my blog. We’re talking circa 2009. I can’t even believe it’s been 11+ years since A Foodie Stays Fit hit the online space.
Anyways, I digress. I am sure you are wondering how EGGS and spaghetti can go together so well. Like really, really well.
Well, this recipe was inspired by a pasta dish called Pasta Mama (not kidding) that is served at Hugo’s restaurant in California. Funny story? I’ve literally NEVER been to this restaurant before. I don’t even remember how I found this recipe (especially not with my pregnancy and new mom brain where I can’t remember anything!!), but I’ve been making it for the last ten years, and I am definitely not mad about it.
Since you guys already know how much I LOVE eggs, it will probably come as no surprise that this is one of my favorite dishes. Seriously, as weird as the title is, this is a great recipe.
Eggs and Spaghetti Recipe
I’ve made this meal for plenty of low-key dinners with friends and lots of weeknights where I think, wow…we have nothing for dinner. But it’s also a great option if you are running low on pantry items and fresh produce. These are pretty basic ingredients, so it’s highly probable that you’ll have them handy when your options are limited, or you’re just having a lazy day and don’t want to make a store run (trust me, I get it). Yet, you can still throw a decent (and delicious) meal together in no time.
In addition, his recipe is a staple in my household. And I am pretty sure it will be one for you too. Now, I bet you are wondering how the heck eggs and spaghetti go together, right? Ok, I’ll tell you.
How to make Eggs and Spaghetti
This recipe is so easy to make, and, even better, it’s super affordable. The ingredients will probably cost you about 2 dollars total – that is, if you don’t have them in your pantry already.
Eggs & Spaghetti
Inspired by Hugo’s Pasta Mama
Serves 2-4 people
10 oz. of spaghetti, cooked until al dente
4 eggs, beaten
5 cloves minced garlic (use more or less to taste! 4 cloves give it a pretty strong garlic flavor)
4 Tablespoons chopped fresh parsley
2 Tablespoons olive oil
2-3 Tablespoons reserved pasta water
6 Tablespoons freshly grated Parmesan cheese
1/2 teaspoons oregano
1/2 teaspoons seasoning salt
1/2 teaspoons onion powder
1/2 teaspoons garlic powder
Bring a large pot of salted water to boil.
Cook spaghetti until al dente.
In a large saucepan (preferably one with higher sides), heat the olive oil in the saucepan or skillet over medium-high heat.
Add minced garlic and oregano, garlic powder, onion powder, and seasoning salt. I like to add these all together in one small mixing bowl beforehand so I can quickly dump them all in when I am ready.
Cook, stirring continuously, for 1-2 minutes or until fragrant.
Add parsley (I prefer using fresh ground rather than dried) and 1 T of pasta water (or cooking water from Step 1). If you’re like me and forget to reserve the water, you can just use regular water here.
Add the pasta or cooked spaghetti, beaten eggs, and Parmesan. Make sure the pasta is hot when adding it to the skillet or saucepan.
Toss well using tongs. Continue cooking until eggs are set, which take about 1-3 minutes, and then remove from heat.
Add salt and ground black pepper to taste and serve while hot.
You can also add sausage, bacon, shrimp, or chicken for extra protein. I love adding a little bacon crumble when I have it around the kitchen. It adds a really nice texture to the otherwise smooth pasta dish.
Spice it up
If you like it spicy, try adding red pepper flakes as a garnish.
If you prefer fettuccine, feel free to sub it for the spaghetti. In fact, most pasta variations go well with this dish. Linguini is another great option. I do find that a long pasta works better than a short, shaped pasta to help the egg coat best.
While I do love my Instant Pot and try to use it whenever I can, I haven’t tried this recipe with the Instant Pot (yet)!
If you enjoyed this super easy Eggs and Spaghetti dish – let me know in the comments below! I would also love to hear any variations you tried for this recipe! And if you’ve been to Hugo’s, I’d love to hear if you’d had this dish!
- 10 oz. of spaghetti, cooked until al dente
- 4 eggs, beaten
- 5 cloves minced garlic (use more or less to taste! 4 cloves gives it a pretty strong garlic flavor)
- 4 T chopped fresh parsley
- 2 T olive oil
- 2–3 T reserved pasta water
- 6 T grated Parmesan
- 1/2 t oregano
- 1/2 t seasoning salt
- 1/2 t onion powder
- 1/2 t garlic powder
- Cook spaghetti until al dente.
- In a large saucepan (preferably one with higher sides), heat the olive oil over medium-high heat.
- Add minced garlic and oregano, garlic powder, onion powder, and seasoning salt. Cook, stirring continuously, for 1-2 minutes or until fragrant.
- Add parsley and and 1 T of pasta water. (Or regular water if you’re like me and forget to reserve the water 99% of the time.)
- Add cooked spaghetti, beaten eggs and Parmesan.
- Toss well using tongs and continue cooking until eggs are set, 1-3 minutes.
- Season to taste with salt and pepper and serve while hot.