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Recipes » Pasta with Buttered Egg Sauce

Pasta with Buttered Egg Sauce

By Kate Morgan Jackson

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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!

Pasta with Buttered Egg Sauce

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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

Buttered Egg Pasta Ingredients
  • Pasta: Linguine and spaghetti will also work.
  • Eggs: Use extra large or jumbo so you have ample egg in your sauce.
  • Butter: I always go for salted, but unsalted will work too.
  • Your choice of fresh chopped herbs: My faves are parsley and thyme, but you be you!
  • Salt and Pepper: Freshly ground pepper if you can.

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!

Does it matter what size eggs I use?

I usually use extra large, but you can use whatever eggs you have on hand and it will be just as delicious!

What makes pasta water so special?

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.

Can I use dried herbs if I don’t have 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.

Have a question that I didn’t cover?

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 Spaghetti
Bacon and eggs aren’t just for breakfast anymore – not when you add pasta! Try this easy recipe for bacon and eggs spaghetti tonight!
Bacon and Eggs Spaghetti
Bacon and eggs aren’t just for breakfast anymore – not when you add pasta! Try this easy recipe for bacon and eggs spaghetti tonight!
Pastina with Egg and Cheese, Otherwise Known As Comfort Food
This simple recipe for pastina with egg and cheese, otherwise known as comfort food, will make everything feel a little better!
Pastina with Egg and Cheese, Otherwise Known As Comfort Food
This simple recipe for pastina with egg and cheese, otherwise known as comfort food, will make everything feel a little better!
Brown Butter Pasta with Egg
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.
Brown Butter Pasta with Egg
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


★★★★★ 4.5 from 6 reviews
  • Author: Kate Morgan Jackson
  • 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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Description

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

  1. Cook pasta in heavily salted water until done. Save 1/2 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.

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.

Equipment We Used For This Recipe

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6292.6 g115.8 mg31.5 g16.9 g0 g64.5 g2.8 g20.9 g340.1 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

Know someone who would love this recipe?
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Originally Published May 18, 2014 and Updated
to this Even More Delicious Version on January 8, 2023

Good for: Comfort Foods, Dinner In A Hurry, Lent

Last Post:
White Chocolate Lemon Tart with Raspberry Sauce
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Comments

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  1. Rachel says

    May 18, 2014 at 12:20 pm

    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.

    Reply
    • Kate says

      May 18, 2014 at 5:10 pm

      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! :)

      Reply
  2. pam (Sidewalk Shoes) says

    May 18, 2014 at 2:29 pm

    This sounds like such a comforting pasta dish!

    Reply
    • Kate says

      May 18, 2014 at 5:10 pm

      It is! I love it at the end of a long day – it cheers me right up. :)

      Reply
  3. Siti says

    May 18, 2014 at 4:16 pm

    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 :)

    Reply
    • Kate says

      May 18, 2014 at 5:08 pm

      My pleasure! I hope your kids like it as much as we do. :)

      Reply
  4. Joanne says

    May 21, 2014 at 3:52 pm

    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!

    Reply
  5. katie hauck says

    May 24, 2014 at 5:02 am

    This pasta was a huge hit..
    I served it with roasted eggplant , tomato, red onion, red pepper, and tomato main dish.
    Fab!
    Thanks

    Reply
    • Kate says

      May 28, 2014 at 7:38 am

      Love your additions! Thanks for sharing. :)

      Reply
  6. Geralyn says

    May 28, 2014 at 7:17 pm

    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!!!

    Reply
    • CatW says

      January 8, 2023 at 9:11 pm

      Yumm!! Thx for sharing!!

      ★★★★★

      Reply
      • Kate Morgan Jackson says

        January 11, 2023 at 2:21 pm

        My pleasure – so glad you liked it!

        Reply
  7. Pengedar Shaklee Farha IbuCergas says

    December 25, 2017 at 9:03 pm

    simple yet it is my kids all time favourite! Save me alot! Thanks for the recipe.

    Reply
  8. Selin says

    February 25, 2019 at 9:07 am

    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!

    Reply
    • Kate says

      February 25, 2019 at 5:23 pm

      Thanks Selin! I’ve never heard of that method before, but I will give it a try!

      Reply
  9. Alyssa says

    March 25, 2019 at 4:28 am

    Kate, thanks! Very tasty sauce turned out. Very cool photos!

    ★★★★★

    Reply
  10. Kylie says

    January 6, 2020 at 11:35 am

    Thought this would come out like scrambled eggs, but it was a yummy and creamy sauce. Will make again, thanks for the recipe!

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      January 6, 2020 at 11:45 am

      Thanks Kylie! It’s kind of magical, right? :)

      Reply
  11. Julia says

    March 10, 2020 at 2:47 pm

    Very good, I made mine with olive oil and a little cheese and it turned out marvelously.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      March 10, 2020 at 4:42 pm

      Julia! Thank you so much for letting me know, and I’m so glad you like the recipe!

      Reply
  12. Francene Kaplan says

    March 7, 2021 at 1:30 pm

    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.

    Reply
    • Kate Morgan Jackson says

      March 8, 2021 at 2:26 pm

      Francene! What a fantastic idea – sounds delicious!

      Reply
  13. Libby says

    November 9, 2021 at 7:29 pm

    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.

    ★★★

    Reply
    • Kate Morgan Jackson says

      November 12, 2021 at 1:10 pm

      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! :)

      Reply
  14. Diane Young says

    June 18, 2022 at 8:06 am

    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!

    ★★★★

    Reply
    • Kate Morgan Jackson says

      June 20, 2022 at 2:23 pm

      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. :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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