This pasta is freaking phenomenal and incredibly easy to throw together. There’s no real recipe and just a handful of ingredients, all of which you probably already have. I first ran into this dish at a gorgeous little restaurant on East 4th Street, and recreated it last week when my fridge was very nearly bare. I was shocked at how great it turned out. So make this, even if you think it sounds weird. Make it today. Trust me.
Start off by boiling up some spaghetti. I used whole wheat, because I like to pretend to be healthy, but pretty much anything is fine here. While your pasta is cooking, grate a bunch of good-quality Pecorino Romano or Parmigiano-Reggiano cheese. You’ll need about one healthy handful per person.
Now, grab your cooked pasta right out of the water with a pair of tongs or whatever, and throw it in a mixing bowl with a nice big glug of extra virgin olive oil. Grind a bunch of black pepper right on top, and toss.
Next, throw in most of the cheese you grated, and toss once more really quickly, making sure all the spaghetti is coated with delicious olive oil, zippy black pepper, and that salty gorgeous cheese. Meanwhile, grab one egg per person, and slide them right into your boiling pasta water, turn down to a simmer, and poach for a few minutes.
Once the egg whites are set, but the yolk is still runny, use a slotted spoon to remove the eggs, and throw them right on top of the spaghetti.
Sprinkle with a little more pepper and cheese. Now for the fun part – break all the yolks, and let run all over the pasta.
Ahhh, so delicious. Grab your tongs and toss everything together one more time, letting the egg break up and mix throughout the spaghetti. The hot egg yolk will combine with the pasta water and cheese and oil and just create the most luscious, delicious, silky, amazing sauce. Seriously. I’ve eaten this three times in the last week. Wow. That’s kind of embarrassing. Whatever. Give it a shot and you’ll know what I mean. I had some other comment but I totally forgot what it was. So try this. It only takes like fifteen minutes. So if you don’t try it soon, you’re totally lazy and terrible and whatever. Kidding, kidding. Just try it, because its heavenly. Yum!
same pasta you see in restaurants for $14? How easy! Can’t wait to try it!
Yum doesn’t say it. I love that poached egg in there! I thought you were going to say to toss hot pasta with egg yolks, but this is better. Can’t wait to try!!!
Yummy!!! Another one to try – can’t wait!
Genius with the egg on top! It looks amazing!
I just made this for dinner and everyone loved it! Absolutely delicious and wonderfully easy/simple.
unconfidentialcook – I’m so glad you all liked it!!! It’s totally become my absurdly simple go-to meal at the end of a long day!
This looks so good to me right now. What an easy meal. Growing up Ma used to make us something like this but used hot buttered pastina instead of spaghetti, so good!
I came upon this website from a friends facebook and immediately made this. So easy and fantastic! My roommate said it was the best pasta she has ever had. I would like to make it next time and add fresh chopped tomatoes. Thank you for the recipe!
now this is what i like – a monochromatic dinner! haha.
but seriously. i am a huge fan of throwing eggs on top of things.
I tried making a slow poached egg for brunch the other day. 35 minutes at 147C. It was so so so tender. just make sure that they don’t stick to the the pot because then they can get firmer in some places. Oh, if I only had an immersion circulator!
I love “no real recipe” recipes. This looks great!
My mom used to make spaghetti with eggs for me when I was a kid and she didn’t have much else in the fridge. And I LOVED it; your version looks divine. I actually make this all the time upon returning from the bar…it’s a good “drunk” type food!