Best 10 Scrambled Egg Pasta Recipes

ITALIAN EGG AND PASTA SCRAMBLE

Steps:

• Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
• Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
• Transfer the egg mixture to a serving bowl and serve.

EGG SPAGHETTI (SCRAMBLED EGG PASTA)

Steps:

• Bring 10 cups water to a boil in a large pot.
• Add salt and then spaghetti.
• Cook al dente following the timings on the package. Set aside 4 to 5 tbsps of the pasta cooked water.
• Drain the pasta to a colander.
• While the pasta cooks, heat oil in a pan.
• Saute garlic until it begins to shrink and turns aromatic.
• Add the red chilli flakes and saute for 30 to 50 seconds.
• Then pour the reserved water to the pan and add salt.
• Cook until the sauce reduces a bit and thickens.
• Pour the eggs.
• Scramble and cook until the eggs are done completely yet soft.
• Taste the egg and add more salt if needed.
• Transfer the pasta and toss well. Turn off the stove.
• Add chopped parsley.
• Serve scrambled egg pasta hot.

SCRAMBLED EGG PASTA

Steps:

• 1. In a small bowl, beat together the eggs and cheese; set aside.
• 2. In a large skillet, fry the bacon and onion together until the meat is browned and crispy and the onion has begun to caramelize.
• 3. Add the pasta (if using cold day-old pasta, cook until it's just warmed through, about 1 minute).
• 4. 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.
• 5. Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.

ITALIAN EGG AND PASTA SCRAMBLE

Steps:

• Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
• Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
• Transfer the egg mixture to a serving bowl and serve.

ITALIAN EGG AND PASTA SCRAMBLE

Steps:

• Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
• Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
• Transfer the egg mixture to a serving bowl and serve.

SILKY SCRAMBLED EGGS WITH PANCETTA, PEPPER AND PECORINO

Steps:

• Using a nonstick or well-seasoned cast-iron pan, heat the pancetta over medium. Let cook, shaking the pan, until the fat renders out and the pancetta browns all over, 3 to 10 minutes, depending on how large the cubes are.
• If the pan looks oily, pour (or spoon) off any excess grease. Add butter to the pan and let melt. Reduce heat to low.
• Beat the eggs and salt in a medium bowl until well mixed but not frothy. Pour into the skillet with the pancetta and, using a heatproof spatula or wooden spoon, scramble the eggs until they are just set, 2 to 4 minutes. Take care that the eggs don't brown, lowering the heat further if necessary.
• Divide the eggs onto two plates and shower pepper generously over the top. Sprinkle with cheese and serve at once.

EASY PASTA WITH EGGS

Steps:

• Cook pasta to al dente, according to package directions.
• Drain well.
• Add butter to pan, and allow to melt.
• Return drained pasta and mix well with butter.
• In a separate bowl, beat eggs well.
• Add the eggs to pan, and mix well.
• Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
• Serve immediately.
• To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.

BASIC EGG PASTA

Steps:

• Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
• Knead dough with hands until smooth and leathery, about 10 minutes.
• Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
• Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.

SCRAMBLED EGG BREAKFAST TACOS RECIPE BY TASTY

Steps:

• Crack the eggs into a small bowl and whisk to combine.
• Heat the olive oil in a medium nonstick pan over medium heat until shimmering and add the beaten eggs, salt, and pepper. Using a rubber spatula, stir the eggs often until firm, roughly 3 minutes.
• Divide the eggs between the tortillas.
• Top each taco with pico de gallo, black beans, and cilantro.
• Enjoy!

SPAGHETTI WITH FRIED EGGS

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.