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Friday, June 23, 2023

Olive Oil Eggs and Spaghetti.

Looking for a quick to make dinner that is also high in protein and tastes great? You have come to the right place! In just a few minutes, basic pantry ingredients come together fast and before you know it Olive Oil Eggs and Spaghetti is on the table. 


I had noticed this recipe more than once in the past month while browsing the internet for new dinner ideas. 

That and having eggs for dinner once or twice a month led me to make this delicious but casual dinner pasta dish that would also make a great lunch. Olive Oil Eggs and Spaghetti is easy, calls for basic ingredients and the best part is you get to have a bowl of pasta to warm you on the inside and put a smile on your face! Perfect for a cold afternoon or evening. We took our bowls to the living room and finished off the last two episodes of Yellowstone...

This could not be easier to make!

The recipe is very straightforward, you boil some pasta. And when it is almost done, you begin sautéing garlic and soft frying the eggs. Season them well with salt and pepper. Drain the pasta and toss it all together with a big helping of Parmesan. Yes it is that easy, and that good. This recipe as written will serve two or three, but honestly we cleaned it up, with no leftovers. But on that night it was pasta and TV, not a meal at the table with a vegetable side. 


If you like Pasta Carbonara you will probably enjoy Olive Oil Eggs and Spaghetti. And while I am sure I could find a couple more lines of dialog about the frugal benefits of cooking this meal, I don't really want to. Why? Because I believe that good and healthy ingredients have a value that doesn't always come down to money. Yes this is a frugal meal, but more than that it is wholesome, real food, that comes together perfectly for a meal that any cook would be proud to serve. So come on, let's take a look...


Ingredients needed for this recipe:
  • whole wheat spaghetti
  • olive oil
  • eggs
  • garlic
  • salt
  • pepper
  • Parmesan Cheese
You will also need the following:
  • large stockpot with lid
  • large skillet
  • large kitchen spoons
  • kitchen knife
  • cutting board
  • measuring cups
Now we are ready to begin!



Olive Oil Eggs and Spaghetti
inspired by NYT Cooking 

8 oz. whole wheat spaghetti
olive oil
2 cloves garlic
4 large eggs - we had medium eggs, so I used 5
salt
fresh ground pepper
1/2 c Parmesan Cheese

Fill the stockpot with water 3/4 of the way, add salt as desired, cover and bring to a boil. 

While the water is coming to a boil, mince the garlic and set aside.

When the water comes to a boil, add the spaghetti. When the water returns to a boil, cook for the time indicated on the package. 



About five minutes before the spaghetti is done cooking, add 2 to 3 tablespoons olive oil to the skillet. 

Warm the oil over a medium burner. Add the garlic and sauté until soft but do not brown. Crack the eggs and add to the pan. Reduce heat and let the eggs cook until the whites are almost cooked through but the yolks are still liquid. Season the eggs with salt and fresh ground pepper, set aside until needed. 



Drain the pasta. Add the drained pasta to the skillet with the eggs. Toss the eggs and pasta together, you will want to break the yolks and let them "sauce" the pasta. 


Add the Parmesan Cheese and continue tossing until the pasta, eggs and cheese are mixed together. You should still have chunks of cooked egg mixed in with the pasta. Serve.  

Storage options for Olive Oil Eggs and Spaghetti. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Olive Oil Eggs and Spaghetti has been included below. 

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Printable "copy and paste" version:


Olive Oil Eggs and Spaghetti
inspired by NYT Cooking 

8 oz. whole wheat spaghetti
olive oil
2 cloves garlic
4 large eggs - we had medium eggs, so I used 5
salt
fresh ground pepper
1/2 c Parmesan Cheese

Fill the stockpot with water 3/4 of the way, add salt as desired, cover and bring to a boil. 

While the water is coming to a boil, mince the garlic and set aside.

When the water comes to a boil, add the spaghetti. When the water returns to a boil, cook for the time indicated on the package. 

About five minutes before the spaghetti is done cooking, add 2 to 3 tablespoons olive oil to the skillet. 

Warm the oil over a medium burner. Add the garlic and sauté until soft but do not brown. Crack the eggs and add to the pan. Reduce heat and let the eggs cook until the whites are almost cooked through but the yolks are still liquid. Season the eggs with salt and fresh ground pepper, set aside until needed. 

Drain the pasta. Add the drained pasta to the skillet with the eggs. Toss the eggs and pasta together, you will want to break the yolks and let them "sauce" the pasta. 

Add the Parmesan Cheese and continue tossing until the pasta, eggs and cheese are mixed together. You should still have chunks of cooked egg mixed in with the pasta. Serve.  

Storage options for Olive Oil Eggs and Spaghetti. Store covered in the refrigerator for up to three days. I do not recommend freezing this recipe. 

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Would you like to comment?

  1. Judee from Gluten Free A-Z Blog :My father in law ate spaghetti with an egg and olive oil every Thursday night for dinner. He was a man of routine! Your recipe sounds easy and delicious.

    ReplyDelete
    Replies
    1. Judee, thank you. I really enjoyed this meal, it was satisfying and cozy!

      Delete
  2. I don't eat garlic anymore, but it still sounds delicious. I'm thinking of adding some cut up bell pepper?

    Cat
    https://catswire.blogspot.com/2023/06/having-fun-with-spikes.html

    ReplyDelete
    Replies
    1. Cat, your idea to add bell peppers sounds tasty, thanks for stopping by!

      Delete
  3. This looks delicious! Summer comfort food at it's best!

    ReplyDelete
    Replies
    1. Laura, thank you so much, we really enjoyed this dish. It will be served again, especially when I forget to thaw what WAS going to be for dinner!

      Delete
  4. I've never heard of eggs in spaghetti before. How interesting!

    ReplyDelete
    Replies
    1. Amy, I had noticed it from time to time, but when I googled "fried eggs and spaghetti" I learned this is quite a popular dish, enjoyed by many with many variations. Thanks for stopping by, I appreciate it.

      Delete
  5. Hello again from PS. I like the eggs are cooked! Enjoy your week.

    ReplyDelete
    Replies
    1. Nancy, thank you. And thanks for stopping by, I appreciate it.

      Delete
  6. This looks delicious...and probably kid friendly too. I have one picky eater so I am always looking for things he will eat. Thanks for sharing.

    ReplyDelete
  7. Sounds good. Thanks so much for linking up at the #UnlimitedLinkParty 118. Pinned.

    ReplyDelete
  8. Well…this is one recipe my teen boys could handle and enjoy! They seem to add eggs to everything these days—bulking up, you know!

    Thanks for sharing your recipe with us at the Sunday Sunshine Blog Hop!

    Blessings,
    Laurie

    ReplyDelete
    Replies
    1. Laurie, thank you for hosting! This is our go-to for busy nights or when I forgot all about dinner, and it is NOW dinnertime!

      Delete
  9. Thanks for sharing at the What's for Dinner party - have a fabulous weekend and hope to see you again on Sunday!!

    ReplyDelete
  10. Helen, thank you for hosting and sharing my posts with your readers, I appreciate it!

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!