Egg Pasta (Scrambled Egg Spaghetti)

This Egg Pasta is healthy, delicious and super quick to whip up under 15 mins. Boiled spaghetti is tossed with garlicky spicy scrambled eggs that anyone will love. This is our family favorite and my boys’ just love this so much. This Egg Pasta is a meal in itself but we serve it with a vegetable soup or a cheese toast on the side.

About Egg Pasta

This recipe was inspired from the popular vegetarian Spaghetti Aglio Olio. This Egg Spaghetti has just eggs but you can also make it with plenty of veggies like mushrooms, carrots, bell peppers etc. If you are a meat eater, add shredded chicken or shrimp following my expert tips section below.

To make this dish, a spicy garlic sauce is made by frying garlic in oil briefly, until aromatic. We spice it up with chili flakes and make a sauce using the reserved pasta cooked stock. Later, we cook and scramble the eggs. Lastly boiled and drained spaghetti is tossed with the delicious egg mixture. Any one who has ever eaten this has loved it.

This Garlic Cheese Toast, easy Cheese Sandwich and this vegetable Grilled Sandwich make for some great sides. If you love soups, this Sweet Corn Soup, Mixed Vegetable Soup or this Tomato Soup also go well on the side. Here are the ingredients and substitutes for your help.

Ingredients & Substitutes

• Pasta: I personally feel this dish turns out good with long pasta like spaghetti, bucatini, fettuccine or with noodles like hakka noodles, egg noodles, Udon, ramen or soba noodles. Avoid using something like penne, ribbon or the similar kinds. But if you have no options, you may use macaroni.
• Garlic: Fresh garlic is the star of this dish. Use fresh minced/chopped cloves of garlic rather than garlic powder or garlic paste. Minced or chopped garlic sautéed in oil or butter makes the best garlic sauce for this dish.
• Red chili flakes: I use homemade chili flakes most of the time because it is easier to cut down on the seeds (for low heat & great fresh flavor). Use store bought or homemade by simply pulsing partially deseeded dried chilies in a mini grinder or a spice jar.
• Olive oil: Use organic extra virgin olive oil for the best flavour. You may replace it with any other neutral cooking oil or butter if you want. If you love buttery soft scrambled eggs go with butter. But I prefer oil.
• Parsley: Fresh chopped parsley is best or replace with cilantro/coriander leaves, thyme, oregano, basil or sage. In the absence of fresh use Italian seasoning/ mixed herbs or dried oregano.

Expert Tips

• Avoid overcooking pasta. Follow the precise timings mentioned on the package.
• You can make the garlic sauce ahead (without eggs) and store up to 4 days in the refrigerator. Reheat, scramble eggs and add boiled pasta before serving.
• Add shredded roast chicken, poached chicken or any leftover chicken from a curry in place of eggs. You won’t need more than 1 to 1½ cups diced to small cubes or shredded. If you have uncooked chicken, saute small cubes in the pan and add a splash of water/stock to cook down. At the end you should have a sauce like consistency else your spaghetti will be dry, with no sauce to coat.
• To use shrimp, don’t change anything, simply follow the recipe and cook shrimp in place of egg. When the tails start to curl, they are cooked. If you overcook, they will turn chewy and rubbery. Make sure you have enough sauce/liquid at the end to coat the pasta.

More Pasta recipes you may like
Masala pasta
Red sauce pasta
White sauce pasta

Photo Guide

Step by Step Photo Instructions

1. Pour 10 cups of water to a large pot and bring it to a rolling boil. Add the pasta.

2. Add some salt. Cook until al dente. Check the package for cook time. Reserve ¼ cup pasta cooked water/stock aside.

3. Drain the cooked pasta to a colander.

4. While the pasta cooks, pour oil to a pan and heat up. Add chopped garlic.

5. Saute until the garlic begins to shrink. Do not wait until the garlic turns browns. When it turns aromatic, add red chili flakes.

6. Saute for about 30 to 50 seconds. Pour the pasta cooked stock, we reserved earlier and add salt. Note that we added salt while cooking pasta, so your reserved pasta stock has some salt. Add only as needed. Cook until the water evaporates and a slightly thick sauce like mixture is left.

7. Pour the eggs.

8. Scramble them and cook until the eggs are fully cooked and set, yet soft. Taste test and add salt to your preference.

9. Add the drained pasta.

13. Toss well with the eggs and add chopped parsley or your favorite herbs.

Serve egg pasta hot.

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