Next, scramble your eggs very, very gently in generous amount of butter. You want them barely set, and as soon as they are, add the cooked pasta and a handful of herbs – I’ve made this with parsley, with thyme and with sage and they are all wonderful. Toss it gently with tongs until the eggs and the pasta are all mixed up. If the eggs get a little too solid, add a little bit of pasta water to loosen things up. You want it sauce-like.
Add just a little bit of salt and pepper and transfer it to warmed plates.
All your worries just moved into the back seat, right? Scrambled eggs, pasta and butter. Works every time.