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!
- 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.
Find it online: https://www.framedcooks.com/pasta-with-buttered-egg-sauce/