Best 3 Eggs And Spaghetti Recipes

Indulge in a culinary journey with our diverse collection of egg and spaghetti recipes, catering to various tastes and preferences. From the classic Carbonara, featuring a rich and creamy sauce made with eggs, pancetta, and Parmesan cheese, to the vibrant Puttanesca, bursting with the flavors of tomatoes, olives, and capers, our recipes offer a symphony of flavors.

For those seeking a vegetarian delight, the Spaghetti with Roasted Eggplant and Tomato Sauce offers a hearty and flavorful option, while the Spinach and Egg Drop Soup provides a comforting and nutritious meal. If you're craving a quick and easy dish, the Scrambled Eggs with Spaghetti is a fuss-free choice that delivers a satisfying breakfast or lunch.

For a touch of indulgence, the Spaghetti Carbonara with Smoked Salmon adds a luxurious twist to the classic recipe, while the Spaghetti with Creamy Pesto Sauce offers a vibrant and aromatic experience. And for a unique culinary adventure, try the Miso Ramen with Poached Egg, a fusion of Japanese and Italian flavors that will tantalize your taste buds.

With our detailed instructions and helpful tips, you'll be able to create restaurant-quality egg and spaghetti dishes in the comfort of your own kitchen. So, whether you're a seasoned cook or just starting your culinary journey, let our recipes guide you towards a delightful and satisfying meal.

Here are our top 3 tried and tested recipes!

SPAGHETTI WITH EGGS AND BACON

Spaghetti with Eggs and Bacon image

Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

8 ounces uncooked spaghetti
4 large eggs
3/4 cup half-and-half cream
1/2 cup grated Parmesan cheese
1/2 pound bacon strips, cooked and crumbled
Additional grated Parmesan cheese, optional

Steps:

Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.

Nutrition Facts : Calories 486 calories, Fat 21g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

EGGS AND SPAGHETTI

Eggs and Spaghetti image

This is a quick and easy dinner recipe for one. It doesn't sound too appetizing but actually, it's very good.

Provided by pkelley

Categories Side Dish

Time 20m

Yield 1

Number Of Ingredients 7

Ingredients

4 ounces spaghetti
2 tablespoons butter
2 eggs
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon minced onion
1 tablespoon dried rosemary

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 94.2 g, Cholesterol 433.1 mg, Fat 35.4 g, Fiber 6.8 g, Protein 29.1 g, SaturatedFat 18.3 g, Sodium 315.6 mg, Sugar 5.6 g

SPAGHETTI AND FRIED EGGS

Spaghetti and Fried Eggs image

Absolutely wonderful! It doesn't get any easier - or tastier - than this recipe. I made it as soon as I saw the recipe (provided by Mark Bittman) and was supremely happy with the results. This recipe is a good 'trick' to have up your sleeve when time is short and the pantry is bare.

Provided by evelynathens

Categories Spaghetti

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

salt
1/2 lb thin spaghetti
6 tablespoons extra virgin olive oil or 6 tablespoons lard
2 large garlic cloves, lightly smashed and peeled
4 eggs
fresh ground black pepper
freshly grated parmesan cheese (optional) or pecorino cheese (optional)

Steps:

Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

Tips:

Use fresh eggs for the best flavor and texture.
Cook the eggs gently over low heat to prevent them from scrambling.
Add the eggs to the spaghetti towards the end of cooking so that they don't overcook.
Season the eggs and spaghetti with salt, pepper, and grated Parmesan cheese to taste.
Garnish the dish with fresh herbs such as parsley, basil, or chives.

Conclusion:

Eggs and spaghetti is a simple yet delicious dish that can be enjoyed for breakfast, lunch, or dinner. With just a few ingredients and a little bit of time, you can create a meal that is both satisfying and nutritious. So next time you're looking for a quick and easy meal, give eggs and spaghetti a try!