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Eggs and Spaghetti

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.

Eggs and Spaghetti Recipe Eggs and Spaghetti Recipe Eggs and Spaghetti Recipe

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.

Ingredients

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

Instructions

Step 1

Bring a large pot of salted water to boil.

Step 2

Cook spaghetti until al dente.

Step 3

In a large saucepan (preferably one with higher sides), heat the olive oil in the saucepan or skillet over medium-high heat.

Step 4

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.

Step 5

Cook, stirring continuously, for 1-2 minutes or until fragrant.

Step 6

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.

Step 7

Add the pasta or cooked spaghetti, beaten eggs, and Parmesan. Make sure the pasta is hot when adding it to the skillet or saucepan.

Step 8

Toss well using tongs. Continue cooking until eggs are set, which take about 1-3 minutes, and then remove from heat.

Step 9

Add salt and ground black pepper to taste and serve while hot.

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Recipe Variations

Extra Protein

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.

Pasta Noodles

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.

Instant Pot

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!

 

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Eggs and Spaghetti?

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  • Author: Teri from A Foodie Stays Fit

Scale

Ingredients

  • 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
  • 23 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

Instructions

  1. Cook spaghetti until al dente.
  2. In a large saucepan (preferably one with higher sides), heat the olive oil over medium-high heat.
  3. Add minced garlic and oregano, garlic powder, onion powder, and seasoning salt. Cook, stirring continuously, for 1-2 minutes or until fragrant.
  4. 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.)
  5. Add cooked spaghetti, beaten eggs and Parmesan.
  6. Toss well using tongs and continue cooking until eggs are set, 1-3 minutes.
  7. Season to taste with salt and pepper and serve while hot.

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24 Comments

  • Reply
    Hannah Crum
    at

    Like a veggie Carbonara. Nice! Maybe some fakin bacon for salty flavor and a bit of protein? 🙂

    • Reply
      Teri
      at

      oh yeah, it’s totally like a veggie carbonara! never thought of that! I’m going to add more cheese next time to get even closer to that! 🙂

  • Reply
    Matt
    at

    Totally making this tonight!

    • Reply
      Teri
      at

      excellent! let me know what you think when you make it!

  • Reply
    Isabella
    at

    Awesome recipe!

    …but do you say parmejan??

    I realise that its parmegiano in Italian…but English would be parmeSan!

    • Reply
      Teri
      at

      haha! I’ve never really paid attention to how I say it vs others. I say parmazhan. 🙂

  • Reply
    chelsey @ clean eating chelsey
    at

    That sounds so interesting! My favorite sources of protein are lentils, beans, and tofu.

  • Reply
    Sarah K. @ The Pajama Chef
    at

    so, i studied abroad in cameroon & they have a really similar dish there. it’s called a ‘spaghetti omelet’ and it has less pasta and more eggs in it, plus tomatoes and hot sauce. yum!

  • Reply
    Lauren
    at

    This looks really yummy! Can’t wait to try it!

  • Reply
    Annette @ EnjoyYourHealthyLife
    at

    I just had tofu spaghetti with the husband!! My main protein comes from eggs, beans, & tofu. p.s You should totally go on a tofu kick….just sayin’! 😉

  • Reply
    Floey
    at

    You are adorable! You have an actress’s smile, haha.

  • Reply
    Nellie (The Midlife Cruiser)
    at

    Came back to say I love your commenting system (intense debate), and have added it to my blog. I can’t seem to get the Comluv to work though! Did you have to do anything special to make it work besides activating it, or does it take a few days? Thanks 🙂

  • Reply
    Nellie (The Midlife Cruiser)
    at

    Uh, just noticed the first comment I made introducing myself didn’t show up! I bet you’re wondering who the heck I am!! I swear I left a comment before the one above. I’m just too lazy to type it all again 😉

  • Reply
    Salah (My Healthiest Lifestyle)
    at

    this recipe looks awesome! I have some pasta that I need to do something with! Maybe I’ll do this! 🙂 ps. love the video instructiosn!

  • Reply
    Nicole
    at

    Yum this sounds good! I love pasta but it never seems to fill me up so maybe with the eggs it will 🙂

  • Reply
    Nikki
    at

    Cute video!

  • Reply
    Cailin @ Stir Crazy
    at

    Love this idea! I’m bookmarking this to try soon 🙂 I’m always looking for ways to change up pasta dishes. Great video!

  • Reply
    Katie @ Real Food Katie's Way
    at

    Love your blog! Long time reader first time commenter!
    My primary source of protein is beans and legumes. I still eat meat just not on a consistent basis.
    I really struggle with tofu. I really want to love it and have prepared it in many different ways but it just hasn’t grown on me yet! Do you have any SURE WAYS TO COOK TOFU AND FALL IN LOVE WITH IT INSTANTLY tips? That would be fantastic! 😉

  • Reply
    Becky
    at

    way to go on your video! my favorite proteins are quinoa, beans, eggs and whey protein powder. I use it in my yogurt or smoothies. I also buy organic meat from Whole Foods and eat that a few times a week. 🙂

  • Reply
    natalie (the sweets life)
    at

    I’ve been wanting to try the eggs and pasta thing! I like my eggs the same way as you (runny yolk) and want to try cracking one on a pizza too!

  • Reply
    Michael
    at

    If you like eggs with pasta, have you tried traditional Italian egg gravy? When simmering a marinara (preferably homemade, but I suppose a jar would work too), crack an egg or two on top and cover. The marinara will poach the egg. Spoon it up over pasta!

    I make it as part of our traditional Italian Christmas dinner – Always a hit.

  • Reply
    janetha @ meals and moves
    at

    i am in a webinar at the moment so i can’t watch your video 🙁 but i am fully taking advantage of said webinar to catch up on my favorite girls. i love eggs! i gotta try this.. marshall loves eggs, too, so i know it will be a hit

  • Reply
    Holly
    at

    you are the cutest thing in the entire world. i love the way you say eggs.

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