When I’m working I usually have the TV on for back ground noise. I just can’t sit in the quiet all day long! The other day I had it on one of the cooking channels and it was discussing how Italians will make spaghetti and scrambled eggs for hearty breakfasts and/or other meals by adding in vegetables. I immediately thought how good that would be before a long day on the bike or out on the trails instead of the normal eggs and rice.
Make sure you use angel hair pasta, spaghetti or maybe a taglietelle. I made it with gigli pasta and it didn’t work well. The long, thin pastas really are best for this dish. The eggs and garlic are able to coat the pasta making it an”almost” sauce.
Italian Eggs and Spaghetti
- 2 ounces dry angel hair pasta
- 2 eggs, scrambled
- 1 large or 2 small cloves of garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pasta water reserved
- onion powder
- garlic powder
- red chili flakes
- Bring a pot of water to a boil (this would be a good time to mince the garlic). Salt the water and add in the pasta. The pasta should take maybe 5 minutes to cook.
- Heat a saute pan to medium heat with some olive oil. Throw in the garlic and cook for about 2 minutes. It should start to get a little brown color to it. This is one of the few times I think this is a good idea. Add in the the pasta, 2 tablespoons pasta water and toss while turning the heat down a bit.
- Add in the eggs. Before doing anything, add Parmesan then sprinkle with salt, onion powder, garlic powder and the chili flakes for as much heat as you want.
- Now start stirring and stirring. You don't want a big slump of eggs. You want a coating of sort over the noodles. When the eggs are no longer runny, pull and serve. Try not to kill the eggs.
Sugar Conscious, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added