Best 3 Eggs And Spaghetti Recipes

Eggs and spaghetti are a classic combination that can be enjoyed for breakfast, lunch, or dinner. This versatile dish is easy to make and can be customized to your liking. Whether you prefer a simple egg and cheese scramble or a more elaborate pasta dish with a variety of toppings, there's an eggs and spaghetti recipe out there for everyone. In this article, we'll share some of our favorite recipes for this delicious and satisfying meal. We'll also provide tips on how to cook the perfect egg and spaghetti, so you can enjoy this dish at home like a pro.

Let's cook with our recipes!

EGGS AND SPAGHETTI

Eggs and Spaghetti image

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

Provided by pkelley

Categories Side Dish

Time 20m

Yield 1

Number Of Ingredients 7

Ingredients

4 ounces spaghetti
2 tablespoons butter
2 eggs
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon minced onion
1 tablespoon dried rosemary

Steps:

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

Nutrition Facts : Calories 806.1 calories, Carbohydrate 94.2 g, Cholesterol 433.1 mg, Fat 35.4 g, Fiber 6.8 g, Protein 29.1 g, SaturatedFat 18.3 g, Sodium 315.6 mg, Sugar 5.6 g

SPAGHETTI WITH EGGS AND BACON

Spaghetti with Eggs and Bacon image

Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

8 ounces uncooked spaghetti
4 large eggs
3/4 cup half-and-half cream
1/2 cup grated Parmesan cheese
1/2 pound bacon strips, cooked and crumbled
Additional grated Parmesan cheese, optional

Steps:

Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.

Nutrition Facts : Calories 486 calories, Fat 21g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

SPAGHETTI AND FRIED EGGS

Spaghetti and Fried Eggs image

Absolutely wonderful! It doesn't get any easier - or tastier - than this recipe. I made it as soon as I saw the recipe (provided by Mark Bittman) and was supremely happy with the results. This recipe is a good 'trick' to have up your sleeve when time is short and the pantry is bare.

Provided by evelynathens

Categories Spaghetti

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

salt
1/2 lb thin spaghetti
6 tablespoons extra virgin olive oil or 6 tablespoons lard
2 large garlic cloves, lightly smashed and peeled
4 eggs
fresh ground black pepper
freshly grated parmesan cheese (optional) or pecorino cheese (optional)

Steps:

Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

Tips:

Use high-quality ingredients: Fresh eggs, flavorful cheese, and a good quality pasta will make a big difference in the final dish.
Cook the pasta al dente: This means that the pasta should be cooked until it is tender but still has a slight bite to it. Overcooked pasta will be mushy and unappetizing.
Don't overcrowd the pan: When cooking the pasta, make sure to use a large enough pot so that the pasta has plenty of room to move around. Overcrowding the pan will prevent the pasta from cooking evenly.
Season the pasta water: Adding a little salt to the pasta water will help to flavor the pasta. You can also add herbs or spices to the water for extra flavor.
Use a good quality sauce: The sauce is what really makes or breaks a pasta dish. Use a sauce that is flavorful and that you enjoy. You can use a store-bought sauce or make your own.
Garnish the pasta: Before serving, garnish the pasta with fresh herbs, grated cheese, or a drizzle of olive oil. This will add a pop of color and flavor to the dish.

Conclusion:

Eggs and spaghetti is a classic dish that is easy to make and delicious to eat. With a few simple tips, you can make a perfect eggs and spaghetti dish that your family and friends will love. This versatile dish can be served as a main course or a side dish, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give eggs and spaghetti a try. You won't be disappointed.