Eggs and Spaghetti

Eggs and Spaghetti

24
pkelley 0

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

Ingredients

20 m {{adjustedServings}} servings 806 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 806 kcal
  • 40%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 94.2g
  • 30%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 433 mg
  • 144%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.
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Reviews

24
  1. 26 Ratings

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This is really good. The egg yolks make a great creamy sauce. I will omit the rosemary next time, however... the texture of it doesnt go with the creamyness of the pasta. Really good!

I liked this. I could get into the yolk sauce (granted, I dumped all of the butter onto the spaghetti along with the eggs!) I used an Italian seasoning blend (the kind that is sold in its own ...

This was great! I added salt and black pepper, and poured all the butter in with the eggs and pasta (duh, butter + pasta = awesome) and it was great. My 2 year old ate as much as I did!