Spaghetti Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

A BASIC RECIPE FOR FRESH EGG PASTA



A basic recipe for fresh egg pasta image

Simple ingredients and little bit of love is all you need to make your own perfect pasta dough.

Provided by Jamie Oliver

Categories     Mains     Cook with Jamie     Italian     Pasta & risotto

Time 1h

Yield 6

Number Of Ingredients 2

6 large free-range eggs
600 g Tipo 00 flour

Steps:

  • Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.
  • Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
  • Knead the pieces of dough together - with a bit of work and some love and attention they'll all bind together to give you one big, smooth lump of dough!
  • Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There's no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It's quite hard work, and after a few minutes it's easy to see why the average Italian grandmother has arms like Frank Bruno! You'll know when to stop - it's when your pasta starts to feel smooth and silky instead of rough and floury.
  • Wrap the dough in clingfilm and put it in the fridge to rest for at least 30 minutes - make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
  • How to roll your pasta: first of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
  • If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
  • Dust your work surface with some Tipo 00 flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
  • Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
  • Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
  • When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out.
  • Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
  • Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

Nutrition Facts : Calories 415 calories, Fat 7 g fat, SaturatedFat 1.7 g saturated fat, Protein 21.1 g protein, Carbohydrate 67.6 g carbohydrate, Sugar 1.5 g sugar, Sodium 0.2 g salt, Fiber 2.6 g fibre

EGGS AND SPAGHETTI



Eggs and Spaghetti image

This is a quick and easy dinner recipe for one. It doesn't sound too appetizing but actually, it's very good.

Provided by pkelley

Categories     Side Dish

Time 20m

Yield 1

Number Of Ingredients 7

4 ounces spaghetti
2 tablespoons butter
2 eggs
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon minced onion
1 tablespoon dried rosemary

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
  • Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 94.2 g, Cholesterol 433.1 mg, Fat 35.4 g, Fiber 6.8 g, Protein 29.1 g, SaturatedFat 18.3 g, Sodium 315.6 mg, Sugar 5.6 g

SPAGHETTI WITH FRIED EGGS



Spaghetti With Fried Eggs image

Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).

Provided by Mark Bittman

Categories     breakfast, easy, quick, weeknight, pastas, main course

Time 20m

Yield 2 or 3 servings

Number Of Ingredients 7

Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
4 eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional

Steps:

  • Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
  • Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
  • Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 34 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 381 milligrams, Sugar 2 grams, TransFat 0 grams

EASY CARBONARA



Easy carbonara image

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, check out my super-simple method for fresh pasta, using just flour and water.

Provided by Jamie Oliver

Categories     Pork     Keep cooking and carry on

Time 10m

Yield 2

Number Of Ingredients 5

150 g dried spaghetti
2 rashers of higher-welfare smoked streaky bacon
olive oil
2 free-range eggs
30 g Parmesan cheese, plus extra for grating

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions.
  • Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
  • Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
  • Use tongs to transfer your pasta straight into the pan and toss with the bacon.
  • Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
  • Plate up the pasta, and finish with an extra grating of Parmesan.

Nutrition Facts : Calories 454 calories, Fat 17.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 23 g protein, Carbohydrate 55.7 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre

EGG SPAGHETTI (SCRAMBLED EGG PASTA)



Egg spaghetti (scrambled egg pasta) image

This super quick scrambled egg pasta will be your new favorite if you love simple foods with bursting flavors. You need nothing else on the side!!

Provided by Swasthi

Categories     Main Course

Time 15m

Number Of Ingredients 7

200 grams spaghetti ((2 servings))
3 tbsp olive oil
2 tbsp garlic (minced - about 6)
1 to 1 ½ tbsp red chilli flakes ((refer notes))
salt (as needed)
3 to 4 eggs
¼ cup parsley (chopped)

Steps:

  • Bring 10 cups water to a boil in a large pot.
  • Add salt and then spaghetti.
  • Cook al dente following the timings on the package. Set aside 4 to 5 tbsps of the pasta cooked water.
  • Drain the pasta to a colander.
  • While the pasta cooks, heat oil in a pan.
  • Saute garlic until it begins to shrink and turns aromatic.
  • Add the red chilli flakes and saute for 30 to 50 seconds.
  • Then pour the reserved water to the pan and add salt.
  • Cook until the sauce reduces a bit and thickens.
  • Pour the eggs.
  • Scramble and cook until the eggs are done completely yet soft.
  • Taste the egg and add more salt if needed.
  • Transfer the pasta and toss well. Turn off the stove.
  • Add chopped parsley.
  • Serve scrambled egg pasta hot.

Nutrition Facts : Calories 676 kcal, Carbohydrate 80 g, Protein 22 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 245 mg, Sodium 1043 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

FAVORITE BAKED SPAGHETTI



Favorite Baked Spaghetti image

This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It's especially popular with my grandchildren, who just love baked spaghetti with all the cheese. -Louise Miller, Westminster, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) pasta sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
Chopped fresh basil, optional

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

Nutrition Facts : Calories 526 calories, Fat 24g fat (13g saturated fat), Cholesterol 127mg cholesterol, Sodium 881mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.

EASY PASTA WITH EGGS



Easy Pasta With Eggs image

This has been in our family for as long as I remember. It is truly "comfort" food to me! Easy recipe for those nights when you are too tired to cook a whole dinner, just add a salad or green veggie, and you have a nutritious meal!

Provided by shiple2

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 lb pasta, of your choice (I like thin spaghetti, angel hair or 1/2 lb elbow macaroni)
6 eggs
1/4 cup butter (or more to taste. Butter tastes better than margarine, but you may use margarine)

Steps:

  • Cook pasta to al dente, according to package directions.
  • Drain well.
  • Add butter to pan, and allow to melt.
  • Return drained pasta and mix well with butter.
  • In a separate bowl, beat eggs well.
  • Add the eggs to pan, and mix well.
  • Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
  • Serve immediately.
  • To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.

SPAGHETTI WITH EGGS AND BACON



Spaghetti with Eggs and Bacon image

Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

8 ounces uncooked spaghetti
4 large eggs
3/4 cup half-and-half cream
1/2 cup grated Parmesan cheese
1/2 pound bacon strips, cooked and crumbled
Additional grated Parmesan cheese, optional

Steps:

  • Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.

Nutrition Facts : Calories 486 calories, Fat 21g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

BACON AND EGG SPAGHETTI



Bacon and Egg Spaghetti image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound spaghetti
1 tablespoon extra-virgin olive oil
6 slices thick-cut bacon, chopped
1/3 cup grated parmesan cheese
Freshly ground pepper
6 large eggs
Finely chopped fresh chives, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
  • Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
  • Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
  • Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.

ONE POT SPAGHETTI AND EGGS



One Pot Spaghetti and Eggs image

Just like mom's homemade spaghetti, except made even better (and easier!) in one pan - the pasta and eggs are cooked right in!

Provided by Chungah @ Damn Delicious

Time 40m

Number Of Ingredients 13

1 tablespoon olive oil
1 pound ground beef
2 cloves garlic (minced)
1 onion (diced)
1 24-ounce jar pasta sauce
2 cups chicken broth
1/2 teaspoon crushed red pepper flakes
10 ounces uncooked spaghetti
Kosher salt and freshly ground black pepper (to taste)
4 large eggs
1/4 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Heat olive oil in a large oven-proof skillet over medium high heat. Add ground beef, garlic and onion to the skillet, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
  • Stir in pasta sauce, chicken broth, red pepper flakes and spaghetti; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  • Create 4 small wells with the back of a spoon. Gently crack eggs and slide it into each well, keeping the yolk intact. Sprinkle with cheeses; season with salt and pepper, to taste.
  • Place into oven and bake until the egg whites have set but the yolks are still runny, about 7-9 minutes.
  • Serve immediately, garnished with parsley, if desired.

EGGS IN PURGATORY WITH SPAGHETTI SQUASH



Eggs in Purgatory with Spaghetti Squash image

Eggs in Purgatory is a simple and super healthy recipe that is crazy delicious. Eggs are nestled into a rich tomato sauce with lots of spaghetti squash then baked to perfection.

Provided by Kristen Stevens

Categories     Breakfast

Time 40m

Number Of Ingredients 13

1 large spaghetti squash (cut in half lengthwise and seeds removed)
2 tablespoons olive oil
1 large onion (finely minced)
4 cloves garlic
3 anchovies
2 tablespoons tomato paste
28 ounce can crushed tomatoes
1 tablespoon balsamic vinegar
2 teaspoons honey (omit for Whole30)
½ teaspoon chili flakes
Sea salt (to taste)
6 large eggs
Optional for serving: feta cheese, chopped parsley, buttered toast

Steps:

  • Turn on your oven to 400 degrees. Place the spaghetti squash halves face-down on a baking sheet and pop them into your oven. No need to preheat your oven. Bake for 30 minutes then remove the squash from your oven. Turn the oven temperature down to 350 degrees. When they have cooled slightly, use a fork to remove the squash in spaghetti-like strings. Work from side to side to do this - not top to bottom.
  • While the spaghetti squash is roasting, prepare the tomato sauce. Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onion and let it cook until it golden and starting to caramelize, about 10 minutes. Add the garlic and (if using) the anchovies and cook for 1 minute. Add the tomato paste to the pan and cook for 2 minutes, stirring constantly.
  • Add the crushed tomatoes to the pan and scrape off any brown bits on the bottom of the pan. Add the balsamic vinegar, honey (if using), and chili flakes and let the sauce cook for at 10 minutes. Generously season to taste with sea salt. Turn the element to low if the spaghetti squash is not yet ready.
  • Stir the spaghetti squash into the tomato sauce, reserving a handful to scatter on top. Make 6 wells in the sauce, being careful not to let the bottom of the pan show in any of the wells. Crack an egg into each well then scatter the reserved spaghetti squash around the pan.
  • Put the pan into your oven and let it cook for 5 minutes. If the whites have not set, leave them in for another minute. Watch them closely as it is very easy to overcook them. It is better to have soft set egg whites to mix into the sauce rather than over cooked yolks.

Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 235 kcal, Carbohydrate 28 g, Protein 11 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 187 mg, Sodium 322 mg, Fiber 6 g, Sugar 15 g, UnsaturatedFat 7 g

SPAGHETTI ALLA CARBONARA



Spaghetti alla Carbonara image

For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Steps:

  • Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
  • Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  • Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

PASTA CARBONARA RECIPE



Pasta Carbonara Recipe image

Pasta carbonara is the perfect dinner dish for a busy day. It uses ingredients you probably have on hand, and it takes just minutes to prepare.

Provided by Diana Rattray

Categories     Dinner     Lunch     Entree     Pasta

Time 25m

Number Of Ingredients 8

4 teaspoons fine salt, for the pasta water, plus more to taste
2 large eggs
4 large egg yolks
2 ounces freshly grated Parmesan cheese, about 3/4 cup
1/2 teaspoon freshly ground black pepper, or more to taste
1 tablespoon olive oil
4 ounces pancetta, diced, or guanciale, or thick bacon
1pound pasta, such as spaghetti, bucatini, or fettuccini

Steps:

  • Gather the ingredients.
  • Add 4 quarts of water and 4 teaspoons of salt to a large pot and bring to a boil over high heat.
  • In a medium bowl, whisk the eggs and egg yolks together; add the Parmesan cheese and black pepper and whisk until well blended. Set aside.
  • Heat the olive oil in a deep sauté pan or Dutch oven over medium heat. Add the diced pancetta and cook for about 4 to 6 minutes, or until slightly crisp. Turn off burner.
  • Once the water reaches a boil, add the pasta to the boiling water and cook following the package instructions for al dente pasta.
  • Remove about 1 cup of the pasta water and set it aside. Drain the pasta in a colander.
  • Add about 1/2 cup of the reserved hot pasta water to the pancetta and bring to a boil over medium-high heat. Add the drained pasta and continue to cook, stirring, for 1 minute.
  • Gradually whisk about 1/4 cup of the reserved hot pasta water into the egg and Parmesan cheese mixture.
  • Remove the pan from heat. Gradually add the egg and cheese mixture to the pasta, stirring and constantly tossing with tongs until the sauce is silky and clings to the pasta. Add more of the hot pasta water in order to thin the sauce, if needed.
  • Serve the pasta with extra Parmesan cheese and a generous grinding of black pepper.

Nutrition Facts : Calories 537 kcal, Carbohydrate 38 g, Cholesterol 358 mg, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, Sodium 2489 mg, Sugar 1 g, Fat 32 g, UnsaturatedFat 0 g

More about "spaghetti eggs recipes"

LINGUINE CARBONARA RECIPE | GET CRACKING - EGGS.CA
linguine-carbonara-recipe-get-cracking-eggsca image
In a large, heavy saucepan over medium heat, cook pancetta until just starting to crisp, about 5 minutes. Add cream and reduce heat to lowest setting. Keep …
From eggs.ca
Servings 4
Total Time 20 mins
Category Dinner
Calories 669 per serving


CARBONARA - WIKIPEDIA
carbonara-wikipedia image
Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork, and black pepper.The dish arrived at its modern …
From en.wikipedia.org
Place of origin Italy
Variations Using penne, or adding cream, garlic, …
Region or state Lazio
Serving temperature Hot


SPAGHETTI EGGS RECIPE | THE GRACIOUS PANTRY | HEALTHY ...
2016-05-03 Spaghetti Eggs Recipe. A deliciously simple breakfast made using leftover spaghetti sauce. No ratings yet. Print Pin Rate. Course: Breakfast. Cuisine: American. Prep …
From thegraciouspantry.com
Reviews 2
Servings 1
Cuisine American
Category Breakfast


SPAGHETTI FRITTATA RECIPE | EATINGWELL
2016-06-03 Breakfast Recipes with Eggs; Healthy Frittata Recipes; Spaghetti Frittata; Spaghetti Frittata. Rating: 3.89 stars. 9 Ratings. 5 star values: 4 ; 4 star values: 0 ; 3 star …
From eatingwell.com
3.9/5 (9)
Total Time 35 mins
Category Healthy Frittata Recipes
Calories 257 per serving
  • Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)
  • Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.
  • Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.
  • Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.


PASTA WITH EGG AND CHEESE - COPYKAT RECIPES
2020-08-27 Prepare pasta according to package instructions in a large pot. While the pasta cooks heat the olive oil in a large skillet and add the garlic. 3. Sauté just for a moment and …
From copykat.com
4.9/5 (9)
Total Time 20 mins
Category Main Course
Calories 547 per serving
  • While your pasta is cooking, heat the oil in a small frying pan. Add the garlic and sauté just for a moment (do not overcook).


SPAGHETTI WITH BUTTER, EGG, AND CHEESE ...A SIMPLE ...

From momskitchenhandbook.com
5/5 (1)
Total Time 15 mins
Category Main Course
Published 2019-01-14


SPAGHETTI WITH BACON AND EGGS RECIPE | MYRECIPES
2008-09-11 Drain the pasta and return it to the pot. Meanwhile, cook the bacon in a non-stick or cast-iron skillet over medium heat until crisp, 6 to 8 minutes. Let cool, then break into pieces. Wipe out the skillet and return it to medium heat. Crack the eggs into the skillet; cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
From myrecipes.com
5/5 (4)
Total Time 25 mins
Servings 4
Calories 545 per serving


EASY SPAGHETTI AND EGGS RECIPE - MASHED.COM
2021-07-29 This spaghetti and egg recipe is one that bends norms no matter when you eat it, so you really can't go wrong. Holistic dietician and recipe developer Jaime Bachtell-Shelbert of Wholly Nourished says of spaghetti and eggs, "I say why not to breakfast, lunch, or dinner! Add in some plants [meaning fruits or veggies, depending on the meal], and you are good to go!" …
From mashed.com
5/5 (29)
Calories 541 per serving
Category Lunch, Breakfast, Dinner


WAYS TO USE UP EXTRA EGGS—RECIPES FOR BAKED EGGS, PASTA ...
2021-11-05 Since eggs are typically sold in cartons of six or 12, we've gathered a bunch of recipes that use no fewer than six eggs at once. The dishes range from group brunch favorites like French toast casserole, to weeknight family dinners such as spaghetti carbonara, but each meal really lets all those (extra) eggs shine, and ensures that no egg will be left behind.
From realsimple.com


SPAGHETTI | ALLRECIPES
Spaghetti. Find dozens of ways to turn spaghetti into an exciting dinner, including creamy chicken spaghetti, spaghetti and meatballs, baked spaghetti, and more. Baked Spaghetti. Baked Spaghetti. Chicken Spaghetti III. Chicken Spaghetti. closeup of a white ceramic bowl filled with tomato sauce and a fresh basil sprig garnish. Marinara Pasta Sauce.
From allrecipes.com


SPAGHETTI AND FRIED EGGS RECIPES
Spaghetti with Fried Eggs. 1. In a large skillet, heat 3 tablespoons of olive oil over medium-low heat. Mince two cloves of garlic, and add to the skillet. Saute for a minute or so, until garlic starts to brown. Add breadcrumbs, Italian seasoning, salt and pepper and stir.
From tfrecipes.com


EGGS IN SPAGHETTI SAUCE - ALL INFORMATION ABOUT HEALTHY ...
Spaghetti Marinara with Poached Eggs Recipe - Pinch of Yum hot pinchofyum.com. Cover and let the eggs cook on the hot water for 4-5 minutes (4 = very soft, 5 = soft).Carefully remove the eggs from the water with a spatula. Tilt the eggs over the pot to let excess water run off before plating the eggs on your spaghetti.Notes You could use less broth (more like 1 1/2 cup) for a …
From therecipes.info


PASTA AND EGG RECIPE - ALL INFORMATION ABOUT HEALTHY ...
2021-12-16 Egg spaghetti (Scrambled egg pasta) - Swasthi's Recipes great www.indianhealthyrecipes.com. How to make egg spaghetti. While the pasta cooks, heat oil in a pan. Saute garlic until it begins to shrink and turns aromatic. Add the red chilli flakes and saute for 30 to 50 seconds. Then pour the reserved water to the pan and add salt. Cook until the sauce …
From therecipes.info


SPAGHETTI WITH FRIED EGGS RECIPES
Spaghetti and Fried Eggs Recipe - Food.com tip www.food.com. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like. Submit a Recipe …
From tfrecipes.com


Related Search