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Fried spaghetti and scrambled eggs is made with just a handful of pantry staples in about 15 minutes and it’s also great to use up spaghetti leftovers.
And… boom! Dinner is ready.
Again, one of my ridiculously easy and economical pasta recipe 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 that 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 fav seasonal veggies or with the ingredients you have on hand. The options are truly endless!
If you are looking for minimal ingredients and little-effort recipes, 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
Let’s make fried spaghetti and scrambled eggs
(Note: this is simply a quick explanation, the full recipe is at the bottom of the page)
- Cook your pasta until al dente or use your spaghetti leftovers. Your choice.
- 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.
- Using a wooden spoon push the fried spaghetti on the side.
- Add eggs, cheese, salt and pepper onto the other side of the skillet.
- As soon as the egg whites get slightly pale stir them with a wooden spoon.
- Cook just until the scrambled eggs get creamy and soft, turn the heat off, remove the skillet from the stove, and toss until well combined. Done!
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 shape pasta or spaghetti leftovers work just fine.
Eggs: the recipe works well with 2 large eggs, and if you decide to use more eggs make sure to 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” that means that spaghetti is getting crispy. If not, raise the heat a little.
- When it’s time to add the eggs to the skillet, make sure you reduce the heat.
- Remember, eggs cook quickly! As soon as the scrambled eggs turn into creamy and fluffy curdles, remove the skillet from the heat.
Thinking to use 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, cook the scrambled eggs separately, then return the spaghetti to the skillet to combine altogether. 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 to add sautéed peas, spinach, kale, broccoli, or stir in roasted vegetables such as tomatoes, zucchini, peppers.
How to store fried spaghetti and eggs?
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. However, 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.
More quick pasta recipes to try!
Looking for easy pasta dishes to whip up quickly. Here are a few of my go-to’s.
- Pasta with artichokes
- Spinach pesto pasta
- Creamy tomato pasta
- Mushroom ricotta pasta
- Lemon caper pasta
- Penne arrabbiata
- Creamy spinach tomato pasta
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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Fried Spaghetti and Scrambled Eggs
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 skillet, spread it evenly and fry for about 3 minutes. No stirring, but you'll want to hear the sizzling sound from the skillet that means that spaghetti is getting crispy. Increase the heat a little until you're sure 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 on 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) with the wooden spoon break the yolks 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 altogether until well combined.
- Serve immediately with more grated parmesan cheese and freshly ground black pepper. Enjoy!
Debora Bellintani
fantastic recipe! my daughters love it 🙂
Katia
Great to hear that, thank you, Debora! : )