Between work and the early evening shuffling to tae kwon do, gymnastics or whatever else, getting a healthy dinner on the table quickly feels overwhelming at times. You too? One of my go-to weeknight dinners when I'm short on time has just four ingredients, takes less than 30 minutes to pull together and is really affordable. Here's my favorite part: all five of my family members love it!
Pasta with Eggs came about one night when I started making carbonara and realized that I didn't have bacon. The process to make it is nearly identical, but this version has neither bacon nor cheese. Since that evening, this has become a staple in my house and my kids love to take the leftovers for lunch. Eggs are versatile, delicious, and nutritionally dense. One large egg has a satisfying 6 grams of protein and is high in vitamin B2 so even when I'm serving what seems like plain pasta for dinner, it is anything but plain. If you follow me on Instagram, you know that eggs are dear to my heart. (also, collecting them with my daughter on a recent farmstay was seriously cool!)
But back to the pasta... the four ingredients you'll need are pasta, eggs, butter and salt. I'm sharing my recipe with you now and hope that it serves you as well as it has served me for years. You can make it completely dairy free by substituting oil for butter.
Here's what you'll need:
1 pound of pasta (fresh or dry will work)
3 whole eggs plus 1 egg yolk
2-3 tablespoons of unsalted butter
1 teaspoon of coarse salt
Here's how to do it:
1. Cook the pasta as directed, reserve 1/8 cup of the cooking water and set it aside. Drain the rest of the pasta and set it aside as well. Here I'm using fresh spinach noodles, but really, anything will do. I've also made this with gluten free, bean pasta and it's delicious!
2. Add the butter to the pot that you used to cook the pasta and turn the heat on medium low.
3. Add the pasta back to the pot and stir to combine the melted butter. Add the reserved cooking water and then slowly add the eggs.
4. When you've added the whole eggs and the egg yolk, stir with a wooden spoon to break the yolks, add the salt and combine into the pasta.
5. With the heat still on medium low, keep stirring until the eggs just cook. It will form a rich, creamy sauce. Taste it to determine whether you'd like to add more salt (or add pepper). You might have some small egg clumps. That's okay. They're still delicious! Check to make sure the temperature on your stove isn't too high.
6. Have patience. It takes about 7-10 minutes of low heat for the sauce to set. These are best eaten immediately, but my kids also love them cold for lunch the next day.