Pasta with Egg Sauce

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 egg sauce!

Why you will love this recipe

These are a few of my favorite things: Soft scrambled eggs.  Perfectly cooked hot pasta.  Homemade 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

Ingredient notes and substitutions

Here’s how you make this recipe

See the recipe card for full information on ingredients and quantities.

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.

Recipe FAQ

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.

Want to round out your meal?

We like to get some veggie side dishes in on the action, and since anything with eggs is a natural to pair with anything bacon-y, try this recipe for tomato bacon green beans.

If you would rather keep things more vegetarian, this recipe for a bowl of warm whipped carrots is just the comfort food ticket.

And no supper should end without dessert! I’m thinking we stay in the comfort food zone with some banana brownies!

Other pasta and egg recipes we love!

Looking for even more pasta deliciousness? Here is our complete collection of pasta recipes (along with a little pizza for good luck!)

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.

Pasta with Egg Sauce

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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!

• 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

Ingredients

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• 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

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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.

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