Easy Pasta With Eggs
photo by meli531
- Ready In:
- 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.
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This really qualifies as a totally different recipe, but I warmed up some leftover elbow mac while I fried chopped onion, green pepper and bits of kielbasa. When the kielbasa started to brown and the onions and peppers were soft, I tossed in the macaroni and stirred, just enough to mix it. Next I added finely grated Parmesan and cheddar, stirring that for a moment before adding 2 beaten eggs. I seasoned it with pepper, parsley, a bit of dried basil, and some Italian seasoning - all to taste, . After stirring it a bit more, I turned down the heat and covered the pan for a while. Now I wish I'd added maybe just a sprinkle of Cayenne pepper, too. Don't ask for measurements... that takes all the fun out of it! Ooh...and an afterthought... I ate some as soon as I felt the eggs had set and the cheese melted, then covered the pan with the remainder and let it sit on the cooling burner. My second helping had a very nice, lightly browned crust on the bottom.
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! :)
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