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Breakfast spaghetti (with fried eggs)

Breakfast spaghetti

Or lunch spaghetti.  Or dinner spaghetti.  This dish is a delicious favorite of mine and needs to be part of your repertoire.  It’s extremely easy and, as is so often the case with pasta deliciousness, the whole is more than the sum of its parts.  Runny eggs blend with pasta as a sauce and a protein and you cover it in salt and pepper and garlic oil and parmesan and…. Well, you have to try it to understand how good it is.

The limiting factor on this dish is the time it takes to boil the pasta.  Other than that, it’s just about barely frying some eggs and mixing it all together:  And there isn’t even that much “it”.

Stop talking, I’m hungry:


Set those eggs

Garlic oil



Man, this dish made a good weekend morning breakfast.  Fast, delicious, like the fried eggs of your dreams.  A couple of tips:  the eggs need to be runny, to create the sauce, and it’s extremely easy to overcook them.  Put the pan on medium with some butter but don’t add the eggs until the pasta has maybe two minutes from being done and then get them into the pot with the drained pasta as soon as the whites set.  The eggs will cook more when they are mixing up with the pasta.  Trust me.

Tip number two:  you need to add a lot of salt and pepper to the eggs while they are (briefly) frying.  If you’re a home cook, you’re probably under-salting everything (more on that later), but with this dish , it’s especially important because you’re relying on the eggs to bring so much of the flavor to the party.

Where did this recipe come from?  Bittman, natch.  


1/3 lb long pasta (I used whole wheat spaghetti)
3 eggs
1 tsp butter
1 tsp garlic oil*
parmesan, grated
salt and pepper

1.  Boil pasta until al dente.  Drain and return to pot.

2.  A few minutes before pasta is done, add the butter to the pan and set to medium.  Two minutes before pasta is done (see note), crack eggs into the pan, sunny side up.  Add a really large pinch of salt and a really large pinch of pepper (see other note).

3.  When pasta is done and eggs have set, mix together eggs, pasta, and oil, breaking up eggs.  Serve, passing parmesan.

* My coworker got me some garlic oil which I use for this dish.  If you don’t have any, throw some pressed garlic into the butter just before the eggs go in and then substitute plain extra virgin olive oil for the garlic oil.

  1. thepastaman posted this
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