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.
Serves: 2 servings
- 6 ounces fettuccine
- ½ stick (4 tablespoons) butter
- 3 eggs, beaten well
- 1-2 tablespoons fresh chopped herbs (parsley, thyme and sage all work well)
- Salt and pepper to taste
- 1. Cook pasta in heavily salted water until done. Save ½ cup of pasta water and drain. Set aside.
- 2. Melt butter in a large deep frying pan over medium heat. When it is melted, stir in eggs. Cook until just barely set, stirring once or twice to break them up.
- 3. Add pasta and herbs and toss with tongs until the pasta and eggs are combined. Add a little pasta water as needed to give the eggs a sauce-like consistency.
- 4. Add salt and pepper to taste, and serve right away on warm plates. Feel much better.