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!
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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. 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
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.
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!
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.
PrintPasta 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!
- 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
- 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.
Patrick says
This recipe is delicious! It even got my pickiest eater excited about dinner. Thank you!!
Hi Patrick and hurray! Positive reviews from picky eaters are the best!
Diane Young says
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. :)
Libby says
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! :)
Francene Kaplan says
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!
Julia says
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!
Kylie says
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? :)
Alyssa says
Kate, thanks! Very tasty sauce turned out. Very cool photos!
Selin says
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!
Pengedar Shaklee Farha IbuCergas says
simple yet it is my kids all time favourite! Save me alot! Thanks for the recipe.
Geralyn says
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!!!
CatW says
Yumm!! Thx for sharing!!
My pleasure – so glad you liked it!
katie hauck says
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. :)
Joanne says
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!
Siti says
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. :)
pam (Sidewalk Shoes) says
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. :)
Rachel says
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! :)