Fried Spaghetti and Scrambled Eggs

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Fried spaghetti and scrambled eggs are made with just a handful of pantry staples in about 15 minutes. The recipe is also great to use up spaghetti leftovers.

And… boom! Dinner is ready.

Top view of a blue plate full of fried spaghetti and scrambled eggs.

Again, this is one of my ridiculously easy and economical pasta recipes, is perfect for weeknights. Ready for it?

One of the best parts about this delicious pasta is that there are absolutely zero fancy things going on here, apart from the basics you have in your pantry right now! 

We’ve got two easy steps in this recipe.

Firstly, spaghetti is tossed in a skillet with oil and garlic until nutty and lightly crispy. Second, eggs and parmesan are added to the skillet, cooked until creamy, and tossed with the fried spaghetti. And you cook everything in the same skillet, no bowl to wash.

And you’re done, seriously.

The recipe is super simple, but the satisfying fried spaghetti coated in creamy scrambled eggs makes the combo of flavors and textures yummy, satisfying and perfect for a quick family meal.

And it’s also kid-friendly and versatile too.

Enjoy it for dinner as is, or customize it with your favorite seasonal veggies or with the ingredients you have on hand. The options are truly endless!

If you are looking for recipes with minimal ingredients and little effort, this scrumptious fried spaghetti with scrambled eggs is for you.

List of the ingredients

  • Spaghetti
  • Eggs
  • Extra virgin olive oil
  • Garlic
  • Parmesan cheese
  • Salt & pepper
The ingredients to make spaghetti and scrambled eggs rearranged over a white background.

Let’s make fried spaghetti and scrambled eggs

(Note: this is a brief explanation; the full recipe is at the bottom of the page)

  • Cook your pasta until al dente, or use your spaghetti leftovers.
  • Heat the olive oil and garlic in a large skillet until the garlic smells good.
  • Add the cooked and drained spaghetti to the skillet and spread it evenly.
  • Cook for about 5 minutes, tossing only a couple of times.
Two images showing a white skillet with garlic and olive oil and the same skillet full of spaghetti.
  • Using a wooden spoon, push the fried spaghetti on the side.
  • Add eggs, cheese, salt, and pepper to the other side of the skillet.
  • When the egg whites get slightly pale, stir them with a wooden spoon.
  • Cook until the scrambled eggs get creamy and soft. Turn the heat off, remove the skillet from the stove, and toss until well combined. Done!
Two images showing a white skillet full of spaghetti with the addition of two scrambled eggs and parmesan.

Recipe Notes

Ingredients

Extra virgin olive oil + garlic: gently fry the garlic in olive to infuse the olive oil with garlic flavor.

Spaghetti: I love spaghetti, but any long-shaped pasta or spaghetti leftovers work just fine.

Eggs: the recipe works well with 2 large eggs; if you decide to use more eggs, cook them separately.

Parmesan: grated parmesan cheese for the best flavor.

Salt & pepper: to taste.

Tips for the best fried spaghetti with scrambled eggs

  • Use a large skillet (10 inches/26 cm diameter).
  • I recommend grating the garlic to distribute it evenly with the rest of the ingredients and to prevent burning. Garlic burns easily, especially when chopped or sliced.
  • While frying spaghetti, you should hear a “sizzling sound,” which means that spaghetti is getting crispy. If not, raise the heat a little.
  • When it’s time to add the eggs to the skillet, reduce the heat.
  • Remember, eggs cook quickly! Remove the skillet from the heat as soon as the scrambled eggs turn into creamy and fluffy curdles.
Close-up of a blue plate full of fried spaghetti and scrambled eggs.

What about using more eggs?

For convenience, the recipe combines everything in the same large skillet and works with these quantities only. If you decide to use 3 or 4 eggs instead of 2, I recommend transferring the fried spaghetti onto a large plate, cooking the scrambled eggs separately, and then returning the spaghetti to the skillet to combine everything. You don’t want an overcrowded skillet!

Jazz up your fried spaghetti!

Feel free to customize this easy pasta dish with your favorite veggies! Try adding sautéed peas, spinach, kale, or broccoli, or stir in roasted vegetables such as tomatoes, zucchini, or peppers.

Storage Tips

Fried spaghetti with scrambled eggs is best eaten immediately when the eggs are warm and moist. However, it’s also okay to store any leftovers in an airtight container in the refrigerator for up to 2 days. Since fried spaghetti and scrambled eggs get dry quickly, you need a splash of milk or water to reheat on the stovetop or in a microwave.

Close-up of a blue plate full of fried spaghetti and scrambled eggs.

More quick pasta recipes to try!

Looking for easy pasta dishes to whip up quickly? Here are a few of my go-to’s. 

Lastly, I hope you’ll love this fried spaghetti and scrambled eggs, and if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!

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Close-up of some fried spaghetti and scrambled eggs over a blue plate.
Print Recipe
5 from 1 vote

Fried Spaghetti and Scrambled Eggs

Fried spaghetti and scrambled eggs are made with just a handful of pantry staples in about 10 minutes and it's also great to use up spaghetti leftovers. And… boom! Dinner is ready.
Cook Time15 minutes
Total Time15 minutes
Course: pasta
Cuisine: Italian
Keyword: Fried spaghetti and scrambled eggs
Servings: 4
Calories: 312kcal
Author: Katia

Equipment

  • 1 non-stick skillet (10 inches/26 cm Ø)

Ingredients

Spaghetti

  • 7oz/200 grams spaghetti (or 4 cups of cooked spaghetti leftovers)

Scrambled eggs

  • 2 tablespoons olive oil, divided
  • 1 garlic clove, grated
  • 2 large eggs (see notes)*
  • ¼ cup grated parmesan cheese
  • ¼ teaspoon fine salt
  • freshly ground black pepper
  • chopped parsley or chives, optional

Instructions

  • Boil a large, salted pot of water for your spaghetti and cook it al dente according to package instructions. Alternatively, leftover spaghetti works too.
  • Meanwhile (when the pasta is 2 minutes away from being done), heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat, add the garlic, and cook gently until the garlic smells good (about 60 seconds).
  • Drain the pasta, add it to the skillet, spread it evenly, and fry for about 3 minutes. No stirring, but you'll want to hear the sizzling sound from the skillet, which means that the spaghetti is getting crispy. Increase the heat a little until you're sure the spaghetti is frying.
  • After this time, add the second tablespoon of olive oil, stir the pasta, spread it evenly, and fry again for 2-3 minutes.
  • Now, it's time to add the eggs. Reduce the heat to low, push the spaghetti to the side of the skillet, crack 2 large eggs onto the other side, and add parmesan, salt, and pepper. If using a non-stick skillet, it should be greased enough, and no extra oil is needed for the eggs.
  • As soon as the egg whites get a bit pale (it takes a few seconds), break the yolks with the wooden spoon and stir the eggs with parmesan and seasoning (but still leave the spaghetti on the side).
  • Eggs cook quickly. As soon as you see them turning into fluffy and creamy curdles, remove the skillet from the stove and toss until well combined.
  • Serve immediately with more grated parmesan cheese and freshly ground black pepper. Enjoy!

Notes

Storage: fried spaghetti with scrambled eggs is best eaten immediately when the eggs are still warm and moist. But it’s also ok to store any leftovers in an airtight container in the refrigerator for up to 2 days, just keep in mind leftover fried spaghetti will be a bit try, add a touch of milk or water to reheat it in the microwave or on the stove.
Eggs: You can use up to 4 eggs if you wish to add more protein. However, to avoid a crowded skillet, I recommend transferring the fried spaghetti onto a large plate, cooking the scrambled eggs separately, and then returning the spaghetti to the skillet to toss together. 
Nutrition facts: The nutrition values are for one serving, and assuming to use 2 eggs for the recipe. They are based on an online nutrition calculator and it’s an estimate only, it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
 

Nutrition

Calories: 312kcal | Carbohydrates: 39g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 311mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 1mg

2 Comments

  1. Debora Bellintani says:

    5 stars
    fantastic recipe! my daughters love it 🙂

    1. Great to hear that, thank you, Debora! : )

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