EGG PASTA,

If you’re short on time and you do not want to use too many utensils in the kitchen or you have no vegetables or meat on hand, then this recipe will definitely help you.

You can easily prepare this pasta dish any time of the day.

This is an easy and quick pasta recipe that can be served any time of the day.

Pasta has become a staple ingredient in my pantry because it is economical and easy to prepare.

This is an easy recipe, I prepare this simple recipe whenever I run out of vegetables or the will to cook, and am not in a mood to clean up afterwards.
Because I can prepare this pasta without filling my kitchen sink with dirty dishes, I can put a meal on the table without any big mess.

HOW TO MAKE EGG PASTA

First, cook the pasta with the required amount of salt, drain and keep.

In a thick bottomed pan, heat the butter over a low heat and add the cooked pasta for a minute.

Crack open the eggs. Reserve 1/2 tablespoon of parmesan cheese and add the remaining cheese into the egg, add a little bit of salt and mix well.

Add this egg mixture into the pasta and stir for a few seconds until the egg becomes scrambled.

Add the parsley and mix. Add a bit of black pepper powder if needed.

Garnish with the reserved cheese and serve.

INGREDIENTS USED IN THIS RECIPE

PASTA: I have used penne pasta, you can use bowtie or elbow pasta.

BUTTER: I have used unsalted butter in this recipe. You can use olive oil if you do not want butter.

PARSLEY: I do not have fresh parsley, so I used dried parsley. I usually keep some dried herbs in my pantry. Instead of dried parsley you can use fresh parsley.

PARMESAN CHEESE: It gives texture and flavor to the recipe.

EGGS: I have used medium eggs. You can also use large eggs.

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Ingredients

• 2 cups of penne pasta measured in a 250 ml cup

• 4 teaspoons of butter

• 3 to 4 tablespoons of parmesan cheese

• 3 medium eggs

• 2 teaspoons of dried parsley

• Required amount of salt

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Directions

• Cook the pasta with the required amount of salt, drain and keep aside.
• Over a low heat, melt the butter in a thick bottomed pan. Add the pasta and stir for a minute.
• Reserve 1/2 tablespoon of the cheese. Add the rest of the cheese into the cracked egg along with a bit of salt and mix well. Add into the pasta and stir for a few seconds. Stir until the eggs begin to scramble.
• Add the parsley and mix.
• Transfer to a serving plate, top with the reserved cheese and serve.

STEP BY STEP PICTURES

• Cook the pasta with enough salt, drain and keep aside.
• Over a low heat, melt the butter in a thick bottomed pan and add the pasta and stir for a minute.
• Reserve 1/2 tablespoon of the cheese. Add the rest of the cheese into the cracked egg with a bit of salt and mix well. Add into the pasta and stir for a few seconds. Stir until the eggs begin to scramble.

• Add the parsley and mix.
• Transfer to a serving plate, top with the reserved cheese and serve.

RECIPE NOTE

After adding parsley, you can add 1/4 teaspoon of freshly ground black pepper.

You can also use fresh parsley instead of dried parsley.