Pasta with Egg
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
547 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Egg
Description
Pasta with Egg combines cooked pasta with beaten eggs and freshly grated Parmesan, which gently cook from the residual heat to form a creamy, thick sauce. Garlic briefly sautéed in olive oil adds subtle aroma without overpowering the dish. The reserved pasta water can be added to loosen the sauce if needed, ensuring an even, silky coating on the noodles. The dish highlights the blending of simple ingredients transformed by timing and heat control.
The texture balances tender pasta with the velvety richness of egg and cheese. The garlic's brief cooking keeps its flavor fresh and sharp but not bitter, enhancing the final taste. Salt and black pepper are adjusted to taste, contributing to the straightforward, comforting character of this preparation.
This pasta works well as a standalone meal or light lunch. It can be served with a side salad or fresh bread to complement the creamy sauce. The technique relies on the heat of the pasta combined with pan residual warmth to achieve the best consistency without overcooking the eggs.
Handle the eggs carefully by removing the pan from direct heat before mixing to avoid scrambling. Use freshly grated Parmesan at room temperature for smooth incorporation. Reserving pasta water is important for adjusting the sauce's thickness to your preference.
Ingredients
- 1/2 pound pasta
- 2 egg beaten
- 2 teaspoon olive oil
- 4 cloves garlic
- 2 tablespoons Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Put the pasta onto boil in plenty of salted water.
- While your pasta is cooking, heat the oil in a large skillet. Add the garlic and sauté just for a moment (do not overcook).
- Reserve 1/2 cup of the pasta water. Drain the pasta.
- Remove the skillet from the stove. Add the pasta, eggs, and cheese to the frying pan.
- Stir and mix well. The residual heat will cook the eggs. The cheese will melt, and the eggs will make a thick sauce if you feel the sauce is too thick, you may want to add a tablespoon or two of the pasta water.
Notes
- Reserve some pasta water to adjust the sauce thickness as needed.
- Avoid adding eggs to hot pasta directly; remove pan from heat to prevent scrambling.
- Grate Parmesan cheese fresh and keep it at room temperature for better sauce integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 87g | 29% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 167mg | 56% |
| Sodium | 150mg | 6% |
| Potassium | 337mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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