Fried Spaghetti and Scrambled Eggs

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

Total Time15

Course: pasta

Cuisine: Italian

Keyword: Fried spaghetti and scrambled eggs

Servings:

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