Easy Pasta With Eggs

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READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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

Directions

  1. Cook pasta to al dente, according to package directions.
  2. Drain well.
  3. Add butter to pan, and allow to melt.
  4. Return drained pasta and mix well with butter.
  5. In a separate bowl, beat eggs well.
  6. Add the eggs to pan, and mix well.
  7. 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.
  8. Serve immediately.
  9. 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.

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