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Fried Egg Spaghetti Recipe

Updated on March 29, 2011

I definitively can’t claim to have invented this one (although when you’re talking pasta – it’s hard to imagine anyone laying much of a claim to any particular combination of ingredients) but this one, made famous in the New York Times some years ago, bears repeating for those who haven’t yet heard of it or gotten around to giving it a go.

This is good eats at their most basic level. A seriously easy meal made with ingredients you probably have on hand without even needing to hit the supermarket; but don’t let the sparse shopping list put you off – after all, think of how many great pasta recipes call for only a few ingredients! Think alfredo (pasta, cheese, cream, butter), carbonara, pasta, eggs, cheese, bacon, cream) etc…

Fried Egg Spaghetti

  • 8 ounces of thin spaghetti
  • 2 eggs
  • 2 cloves of garlic, peeled but not chopped
  • 1/3 of a cup of extra virgin olive oil
  • Parmesan cheese
  • Salt and freshly cracked black pepper
  1. Bring a pot of salted water to a boil, and drop the spaghetti in to cook (the water should taste like the sea), stirring occasionally for the first couple of minutes to avoid clumping (never add oil to the water! As long as you have a generous amount of water on the boil – enough for the pasta to swim comfortably in – and as long as you give things a good stirring in the beginning, you won’t have any clumping or sticking problems. Pasta sauce won’t stick properly to oil coated pasta)
  2. Meanwhile, as you add in the pasta, bring a fry pan to medium low heat and add about half the olive oil and the garlic. Let the garlic simmer in the oil for about 4 or 5 minutes, turning it occasionally. You want to keep the oil temperature low enough so that the garlic doesn’t burn or even brown, but rather just gently absorbs the flavor of the still pale garlic cloves.
  3. About a minute before you’ll take the pasta out of the water, add in the remaining oil to the frying pan, remove the garlic cloves and discard and gently crack in your two eggs.
  4. Drain the pasta
  5. Fry the eggs gently in the oil until the whites are almost set and the yolks are still totally wet. Toss in hot pasta and stir it in well, breaking up the egg as you do so. The hot pasta will finish cooking the eggs.
  6. Season with a generous amount of freshly grated parmesan and black pepper and add salt to taste.


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    • peachpurple profile image


      4 years ago from Home Sweet Home

      i have never tried fried eggs with spaghetti but this is really easy, voted up

    • Merrci profile image

      Merry Citarella 

      4 years ago from Oregon's Southern Coast

      This one sounds delicious too! Hadn't thought of mixing with egg, unless in an Asian dish. Yum!

    • thom w conroy profile image

      thom w conroy 

      4 years ago

      Sounds so simple and I bet this tastes wonderful, I have to make this today. Thanks so much for the great recipe....

    • Russell-D profile image


      6 years ago from Southern Ca.

      Scrambled egg over spaghetti was my favorite kid lunch. Especially, the crispy spaghetti edges that were slight burned. I remember them fondly, but no longer can enjoy pasta on my restricted diet. Scrambled eggs are now only for breakfast. David Russell

    • 2patricias profile image


      6 years ago from Sussex by the Sea

      This is a really useful "store cupboard" recipe - the sort of thing you can make when you think there's nothing in the fridge.

      I've made something like this, but with bacon.

      I have voted Up, am adding to my Recipe Index for HubPages (under eggs) and am sharing.

    • carol7777 profile image

      carol stanley 

      6 years ago from Arizona

      I have heard of adding eggs to pasta but have never tried it. It does sound pretty good and worth effort. (which isn't much) The recipe sounds delightful and thanks for sharing.

    • thesingernurse profile image

      Tina Siuagan 

      6 years ago from Rizal, Philippines

      Okay, now I can't get enough of your hubs. Pastas and salads are my weaknesses. Hahahaha! This sounds very easy to do. Thank you for sharing chef! :)

    • RTalloni profile image


      6 years ago from the short journey

      Interesting! Thanks for sharing this fried egg comfort food recipe. Easy and quick yet different--for us, anyway. :)

    • profile image


      7 years ago

      John D Lee: This recipe is simple yet exquisite. I created a similar recipe many moons ago with tomato and spinach rotini instead of spaghetti. Same difference!

    • Don Simkovich profile image

      Don Simkovich 

      7 years ago from Pasadena, CA

      Am definitely going to try this. I also look forward to reading more of your recipes. They look terrific.

    • Thelma Alberts profile image

      Thelma Alberts 

      7 years ago from Germany and Philippines

      Easy and simple recipe to follow. I know that it is tasty. I love spaghetti. Thanks for sharing.

    • katrinasui profile image


      7 years ago

      Thanks for the wonderful recipe. I love to eat spaghetti.

    • Russell-D profile image


      7 years ago from Southern Ca.

      John - 80 years ago, when I was about 3, my mother began making a version of this dish for lunch, which became a favorite and reward for "being a good boy". In a skillet, she'd fry spaghetti that has been precooked. When it was "ready", she'd pour a mixed egg that scrambled. Add Ketchup and it was a kid's delight. Just thinking of it, I can still in my head remember that taste, especially the spaghetti ends that had crisped. Thanks for the memory. David Russell

    • Granny's House profile image

      Granny's House 

      7 years ago from Older and Hopefully Wiser Time

      Thank you for the recipe. You can never have too many when it comes to pasta

    • The Dirt Farmer profile image

      Jill Spencer 

      7 years ago from United States

      A well-written hub! I've made pasta carbonara, but this sounds much easier, a bit healthier, and just as delicious. Vote up! Thanks.

    • Steph Harris profile image

      Steph Harris 

      7 years ago from Cambridgeshire, United Kingdom

      A wonderful recipe John, so quick and simple I think my 13yr old son could make this and feel proud of himself. He is a spaghetti freak.


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