Eggs, butter, pasta and a few herbs come together in a rich and silky sauce that is fast enough for a weeknight and elegant enough for company! Move over tomatoes…here comes the pasta with buttered egg sauce!
Why you will love this recipe
These are a few of my favorite things: Soft scrambled eggs. Perfectly cooked hot pasta. Butter.
This recipe combines all of these comfort food ingredients with a sprinkling of herbs to make this comfort food supper. And it does it all in about 20 minutes.
So the next time you just need a soothing supper and you need it NOW, here’s how you make it.
Ingredients you need for this pasta recipe
Here’s how you make this comfort food pasta supper.
(Scroll down for the handy complete printable recipe with nutrition info)
If you break it down, this is basically a combination of buttered pasta mixed with very soft scrambled eggs and a little bit of herbs, but you need to put it together in a specific way to give it that perfect something something.
STEP 1: Start by cooking up your pasta – I like to use fettuccine for this one. Among other things, it’s good for twirling. I am a fan of twirling. When your pasta is done, scoop out some of the pasta water.
STEP 2: Next, scramble your eggs very, very gently in generous amount of butter. You want them barely set.
STEP 3: As soon as your eggs are set, 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.
STEP 4: 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.
STEP 5: Add just a little bit of salt and pepper and transfer it to warmed plates.
STEP 6: Twirl.
pasta with buttered egg sauce FAQ!
I usually use extra large, but you can use whatever eggs you have on hand and it will be just as delicious!
When pasta cooks, it releases starch into the water (that is what makes it a little cloudy. And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It’s truly magical.
If it is oregano or thyme or another softer dried herb then yes. Steer clear of the bigger ones like dried rosemary – they won’t soften up enough.
Leave your question in the comments and I will get back to you pronto!
All your worries just moved into the back seat, right? Scrambled eggs, pasta and butter.
And if you want to work some veggies in there, swap out the eggs for some cherry tomatoes with this delectable recipe for Pasta with Buttered Tomato Sauce.
Buttered Pasta. Works every time.
OTHER PASTA AND EGG RECIPES WE LOVE!
 Bacon and eggs aren’t just for breakfast anymore – not when you add pasta! Try this easy recipe for bacon and eggs spaghetti tonight! |
 This simple recipe for pastina with egg and cheese, otherwise known as comfort food, will make everything feel a little better! |
 This easy recipe for brown butter pasta with egg mixes the rich, nutty taste of browned butter with creamy egg to make an out of this world sauce. |
Could you leave us a review?
If you try this recipe, I would love to hear how it came out for you! I’d be super grateful if you could leave a star rating and your thoughts in the Comments section below. Your experience will help both us and your fellow readers. 🥰
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Pasta with Buttered Egg Sauce
Prep Time: 5 minutes- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Southern
- Diet: Vegetarian
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Pin RecipeDescription
Eggs, butter, pasta and a few herbs come together in a rich and silky sauce that is fast enough for a weeknight and elegant enough for company!
Ingredients
- 6 ounces fettuccine
- 1/2 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
Instructions
- Cook pasta in heavily salted water until done. Save 1/2 cup of pasta water and drain. Set aside.
- 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.
- 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.
- Add salt and pepper to taste, and serve right away on warm plates. Feel much better.
Notes
Eggs: I usually use extra large, but you can use whatever eggs you have on hand and it will be just as delicious!
Pasta Water: When pasta cooks, it releases starch into the water (that is what makes it a little cloudy. And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It’s truly magical.
Dried Herbs vs. Fresh: If it is oregano or thyme or another softer dried herb then yes. Steer clear of the bigger ones like dried rosemary – they won’t soften up enough.
Looks lovely. Do you have The Crimson Field over there? I have been watching that in the UK, it’s part of the start of World War I anniversary ‘celebrations’. I also recommend Call the Midwife. Have also been watching Fargo, so good, as well as Nashville, The Americans – brilliant – and second series of Boss.
I love Call the Midwife! And am watching the second season of Mr Selfridge now. I will have to look up The Crimson Field – thanks! :)
This sounds like such a comforting pasta dish!
It is! I love it at the end of a long day – it cheers me right up. :)
Hello Kate
Thanks for this recipe
i was your blog’s silent reader
found your blog from PW’s blogroll
i love this recipe so much coz its is super easy to be done
this recipe is truly a bliss for me since all my kids love pasta so much
usually i cook macaroni with cheese for them
thanks to your super easy recipe
now i can prepare a much easier dish for my kids
thank you again :)
My pleasure! I hope your kids like it as much as we do. :)
I’m glad we feel so similarly about pasta and eggs. And commuting. BLECH.
Must try this on those days when nothing else but a bowl of carbs sounds good!
This pasta was a huge hit..
I served it with roasted eggplant , tomato, red onion, red pepper, and tomato main dish.
Fab!
Thanks
Love your additions! Thanks for sharing. :)
This is similar to an Italian comfort food which I grew up eating and still to this day will make. It uses any kind of pasta and eggs and carmelized onions. While you cook the pasta carmelize the onions. If you are using a full pound of pasta use 2 medium onions. Beat 4 or 5 eggs but don’t cook. When the pasta is done drain it saving about 1 cup of pasta water. Put the pasta back in the pot, throw the carmelized onions in, some butter or olive oil and the uncooked beaten eggs. Place this all back on the burner, turned to medium and toss constantly so the egg cooks onto the pasta, adding pasta water as needed to keep it moist. Mangia!!!
Yumm!! Thx for sharing!!
★★★★★
My pleasure – so glad you liked it!
simple yet it is my kids all time favourite! Save me alot! Thanks for the recipe.
I think you might want to try a 18th century egg sauce recipe if you want a creamier texture. Just use finely chopped boiled eggs instead of mixed raw eggs!
Thanks Selin! I’ve never heard of that method before, but I will give it a try!
Kate, thanks! Very tasty sauce turned out. Very cool photos!
★★★★★
Thought this would come out like scrambled eggs, but it was a yummy and creamy sauce. Will make again, thanks for the recipe!
★★★★★
Thanks Kylie! It’s kind of magical, right? :)
Very good, I made mine with olive oil and a little cheese and it turned out marvelously.
★★★★★
Julia! Thank you so much for letting me know, and I’m so glad you like the recipe!
I have too many berries and I need to add protein to the berries.
I frequently make inlets with berries or French toast. Your egg pasta sauce looks like it will be a nice change.
Extra butter with maple syrup, cinnamon and pecans can’t be less than good-great.
Francene! What a fantastic idea – sounds delicious!
I love the ease of this recipe, but it turned into scrambled eggs with pasta. I wondered if this might happen, but went ahead with the directions. Will try again, but take the pan off the heat and let it cook down.
★★★
Hi Libby! Yes, that’s pretty much what it is – buttery scrambled eggs with pasta. I do try and cook the eggs as little as possible (kind of like with carbonara) so your idea of taking the pan off the hear will help with that part. So glad you are trying it again! :)
I am going to make this now, it looks lovely.
The thing though that stood out for me and made me say Hell Yes was your comment about the smoke alarm battery LOL
ALWAYS in the middle of the night and I have a small terrier who cannot stand high beeps and noises so I then get a yapping dog everytime it beeps!
★★★★
ALWAYS in the middle of the night! And then there we are half asleep trying to climb a ladder and find the batteries – ARGH! Our dog is not a big fan either. Ah, technology! Meantime, I hope you like the buttered egg pasta – it’s one of my favorite comfort foods. :)