Creamy Pantry Pasta with Fried Eggs
A quick, creamy spaghetti dish made with just a handful of pantry staples and topped with a fried egg.
- Prep10 min
- Cook15 min
- Total25 min
- DifficultyEasy
- Servings2
This spaghetti dish is a clever twist on the classic carbonara, but it's even simpler and more budget-friendly. It uses just a few basic ingredients you likely already have on hand, and the result is a surprisingly creamy and satisfying pasta dinner.
The secret is in the technique: you cook the eggs right in the skillet with the butter, then toss the hot pasta with the eggs and cheese to create a luscious sauce. The runny yolk from the fried egg on top adds an extra touch of richness.
Ingredients
Servings
Converted amounts are rounded.
Method
- Bring a medium pot of salted water to a boil over high heat. Add the spaghetti and cook according to package directions for al dente, stirring occasionally. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, melt the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and sprinkle evenly with the salt and pepper. Cover the skillet, reduce the heat to medium-low, and cook without disturbing until the whites are set and yolks are still runny, 2 to 4 minutes. Remove from heat. Transfer 2 of the eggs to a plate; set aside.
- Add the cooked pasta, cheese, and 1/2 cup of the reserved pasta cooking water to the eggs in the skillet. Stir vigorously, breaking up the egg whites into small pieces and adding additional pasta cooking water as needed until a creamy sauce forms, 1 to 2 minutes.
- Divide the pasta evenly between 2 bowls and top each with one of the remaining reserved cooked eggs. Garnish with more black pepper and cheese and serve immediately. Refrigerate leftovers in an airtight container for up to 2 days.
💡 Tips
- For a richer sauce, use the full cup of reserved pasta water if needed.
- If you prefer your eggs fully cooked, cook them a bit longer until the yolks are firm.
- Serve immediately for the best texture; the sauce will thicken as it cools.
Inspired by a recipe from Simply Recipes