Prep 20 mins
Cook 0 mins
This has been in our family for as long as I remember. It is truly "comfort" food to me! Easy recipe for those nights when you are too tired to cook a whole dinner, just add a salad or green veggie, and you have a nutritious meal!
- 1⁄2 lb pasta, of your choice (I like thin spaghetti, angel hair or 1/2 lb elbow macaroni)
- 6 eggs
- 1⁄4 cup butter (or more to taste. Butter tastes better than margarine, but you may use margarine)
- Cook pasta to al dente, according to package directions.
- Drain well.
- Add butter to pan, and allow to melt.
- Return drained pasta and mix well with butter.
- In a separate bowl, beat eggs well.
- Add the eggs to pan, and mix well.
- Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
- Serve immediately.
- To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.
hey not bad!! but I learned ooo about 50 years ago that you NEVER use hot water for cleaning up egg dishes...all it does is solidify the protein in the eggs. Always use cold water with egg cleanups
I used elbow macaroni, added salt and lemon pepper, a little hot sauce, oregano, onions, and some panko crumbs. Would make a great side dish! But only if you add a little something to it....
My family has made a similar recipe for years! Ours uses macaroni noodles, and I prefer this because of the firmer nature of the noodle. It also makes it less like a frittata and it's easier to see when the egg is done. I season mine with salt, black pepper, and occasionally a dash of garlic. I also don't use much butter; just enough to prevent the egg from sticking to the pan. Since I'm usually making this solo, I usually only make enough noodles for myself and use one to two eggs. I like the pasta to be the star. A previous reviewer mentioned the college vibe of this recipe. For my family, I did some research and found out that this was a Depression Era recipe that my grandmother learned from her parents. They lived on a farm where eggs (and butter) were 'free', and pasta was cheap. I guess that does lend some credibility to the college vibe of this recipe, but I like the history better! :)