When you’re struggling with things to do with eggs and cheese, stir in leftover pasta to make an easy recipe for breakfast or dinner.
When you open the fridge and see eggs and cheese, you’ve got a meal. Even better if you have some leftover pasta. Egg and cheese pasta may sound simple and boring.
Simple? Yes! Boring? Not a chance.
Can you put pasta with eggs?
Absolutely!
It’s a takeoff on a classic Carbonara – the Italian dish of spaghetti with a cream-egg-Parmesan cheese-bacon sauce. You can make that, too, if that’s what your leftovers look like, but this is the lightened up version.
This recipe is quick to make and costs just pennies. Needless to say, this is a favorite at my house. I’ve used linguini in this recipe, but don’t let the shape stop you. Spaghetti, penne, macaroni… they all work
How to make Pasta with Egg and Cheese
- Mix the eggs, water and red pepper flakes in a bowl until they’re, well, all mixed up.
- Heat butter, oil, and smashed garlic clove.
- Add eggs, stirring gently. When they’re starting to set, add cooked pasta.
- Sprinkle cheese and black pepper.
The ingredients
Protein-packed eggs and cheese give this dish staying power. The pasta carbs give you a shot of energy. All together you have a dish that will keep you fueled for a few hours.
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 garlic cloves
- 6 eggs
- 1 teaspoon water
- dash crushed red pepper flakes
- freshly ground black pepper
- 2 cups cooked pasta
- 2 tablespoons Parmesan cheese
Bump up this easy pasta recipe with:
- flavorful cheese. I use Parmesan, but Romano, or goat cheese are possibilities.
- vegetables. Tomato spinach saute, asparagus or mushrooms.
- marinara. If you have leftover sauce, stir that in too.
- anchovies. Add 2-3 anchovies to the butter and oil for a favor boost. My mouth is watering as I write this 😉
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PrintEasy, quick and inexpensive eggs and pasta recipe
Repurpose leftover pasta with eggs and cheese. Delish, nutrish and economical. You may start making extra pasta just so you can enjoy egg and cheese pasta.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: stove
- Cuisine: Italian
Ingredients
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 garlic cloves, bruised
- 6 eggs, beaten until uniform
- 1 teaspoon water
- dash crushed red pepper flakes
- freshly ground black pepper
- 2 cups cooked pasta
- 2 tablespoons Parmesan cheese
Instructions
- In a separate bowl, stir the eggs, water, and red pepper flakes together.
- Add butter and olive oil to a non-stick pan. Heat over medium-low heat until the butter melts. Swirl the oil and butter together.
- When the oil is hot, add the garlic cloves. Pour in the eggs. Gently stir them as they cook. As the eggs start to firm up, add the pasta. Stir to coat the pasta. Sprinkle in cheese and black pepper. Continue to cook until pasta is heated and eggs are cooked to your preferred doneness.
Nutrition
- Serving Size: 1/2 cup
- Calories: 325
Comments
Really tasty and easy to make. Excellent.
Thanks, Carol! We’d be good eating buddies!!!
Love this recipe in every way! It’s delicious, affordable, quick, easy and fairly nutritious. Plus, now I know how to use leftover spaghetti in a snap. No more waste! Thank you.
Thanks, Anna! So glad you like this recipe. Kind of makes you want to cook more pasta than you need just so you can have this, right? I appreciate your note.
Judy
Delicious and quick meal…love it…mmmm
Thanks, Lindah! Happy to hear you liked it!