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    You are in: Home / Recipes / Pasta With Egg, Salt, and Garlic Recipe
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    Pasta With Egg, Salt, and Garlic

    Average Rating:

    6 Total Reviews

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    • on August 12, 2012

      Everything was going well, but my biggest issue was the garlic. I could only manage the size of a polariton, which is slightly larger than an electron. I have a feeling that this altered the dish. I am trying it again tomorrow with a finer blade, hoping for better results.

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    • on January 18, 2010

      This was good, but when made as described (including adding the oil which isn't included in the recipe's directions) the pasta was slimy and not something I wanted to eat. (My guess is that the pasta had lost too much heat and hadn't cooked the egg?) I took the pasta in its bowl put it in the micro. It took two minutes of zapping it and stirring every 30 seconds before the egg cooked. It was very good and I will definitely make this again, but with the additional time to cook the egg.

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    • on May 22, 2012

      Very simple and easy to do. Didn't have any garlic on hand, but didn't detract from the taste. All in all, easy and tasty. However, 2 things to add to keep in mind when reading instructions:
      1. Don't use 1 tablespoon of salt! Way too salty...
      1. Need to combine already cooked pasta and egg "sauce" into a pan on stove for a couple of additional minutes, as egg doesn't cook at all when just pouring over cooked pasta.

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    • on April 30, 2013

      This step of the recipe made me laugh out loud.<br/>"Meanwhile, chop the garlic into pieces the size of an electron."<br/><br/>Sorry, but I don't have the time to cut the garlic into subatomic particles! Encyclopedia Britannica says that electrons are the lightest stable subatomic particle known. That's incredibly small!!!!

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    • on October 10, 2012

      The perfect way to come home after a long day. There really isn't anything to it; I found myself zoning out as I was cooking and it didn't make any difference. This is now the thing I will make whenever my fridge is bare and I'm feeling lazy. Because there isn't much to do, there is plenty of time to casually chop away at the garlic, making it fine enough for the dish. For those of you who don't know, salt hardens egg*. This is why it is important to stir the salt through after the egg and before the oil. The salt is also good for bringing out the garlic. I tasted the pasta before and after adding the salt and the increase in garlic flavour was fantastic! I used linguine and it worked just fine. I also had a bit of baby spinach left. There wasn't enough for a salad so I stirred it through. Shaved a bit of parmesan over my plate as well. This really didn't taste like a lazy meal, even though it was. I've put more effort into 2 minute noodles! *General tip: Wait until you have finished cooking eggs before adding salt to prevent them from toughening.

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    • on January 12, 2007

      Brilliantly simple! I used 2 eggs for about 250g wholewheat spaghetti and used only 2 cloves of garlic as my husband and I both had to go to work next day. ;-) Absolutely yummy!

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    Nutritional Facts for Pasta With Egg, Salt, and Garlic

    Serving Size: 1 (140 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 549.0
    Calories from Fat 278
    Total Fat 30.9 g
    Saturated Fat 4.7 g
    Cholesterol 93.0 mg
    Sodium 3527.2 mg
    Total Carbohydrate 61.1 g
    Dietary Fiber 8.3 g
    Sugars 0.1 g
    Protein 9.0 g

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