Scrambled Egg Pasta
Submitted by happyzhangbo
A stripped-down carbonara-style pasta tossed with beaten eggs, Parmesan, and caramelized onions. Pantry staples, one skillet, 12 minutes start to finish.
YIELD
4 servingsPREP
6 minCOOK
5 minREADY
12 minThink of this as carbonara’s scrappy little cousin.
Beaten eggs and grated Parmigiano get tossed into a hot skillet with caramelized onions and cooked pasta, coating every strand in a silky, savory sauce that comes together in barely 12 minutes.
It’s the ultimate leftover pasta rescue mission. Day-old noodles from the fridge? Even better. They crisp up slightly in the skillet before the egg mixture coats them.
Five ingredients. One pan. The kind of dinner that proves you don’t need a stocked pantry to eat well.
Pro Tips
- Keep the heat low once you add the egg mixture. You want creamy, coated pasta, not chunks of scrambled egg.
- Stir constantly as the eggs hit the hot pan. This is what creates that silky carbonara-style texture.
- Use freshly grated Parmigiano-Reggiano, not the pre-shredded stuff. It melts smoother and tastes sharper.
Ingredients
Directions
In a small bowl, beat together the eggs and cheese; set aside.
In a large skillet, fry the bacon and onion together until the meat is browned and crispy and the onion has begun to caramelize.
Add the pasta (if using cold day-old pasta, cook until it’s just warmed through, about 1 minute).
Pour the egg-and-cheese mixture into the skillet and reduce heat to low.
Stir continuously until the pasta is coated with the eggs and they have begun to solidify.
Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.
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