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!
These are a few of my favorite things: Soft scrambled eggs. Perfectly cooked hot pasta. Butter.
Here are a few of my least favorite things: Bumper to bumper traffic that makes my commute twice as long. Power outages. Smoke detector batteries that chirp in the middle of the night.
Luckily, my favorite things make my least favorite things a distant memory…except for the power outage, and if you have a gas stove, you can totally make this comfort food in a power outage. Here’s how!
Ingredients you need to make pasta with Buttered Egg Sauce
Here’s How You Make Pasta with Buttered Egg Sauce!
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.
more tips for making pasta with buttered egg sauce!
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.Print
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!
- 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
- 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.
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!