This is a great dish when you don’t have much in your kitchen (it’s just spaghetti, eggs and grated cheese), you don’t have a lot of time (less than 20 minutes), and you don’t want a lot to clean (one pot!)  It’s Italian comfort food – real Italian food; my husband learned how to make this dish watching his mom make it for him growing up.   And as with a lot of these old Italian dishes, there really isn’t a set recipe.  It’s all done by eye and to taste, so read through the recipe below and make adjustments as it works for you.

Spaghetti and Eggs (serves 4 – cut in half to make smaller amounts)

1 lb whole grain spaghetti

olive oil

8-12 eggs

1/2 cup of Parmesan, to taste

salt and freshly ground pepper to taste

Bring a pot of salted water to a boil.  Add the spaghetti and cook until al dente.  Before draining the spaghetti, reserve a cup or two of the pasta water for later use.  Drain and set aside.

Return your empty pot to the stovetop.  If your pot is not non-stick, spray it generously with cooking spray to prevent the eggs from sticking and creating a big mess.  Add a drizzle or two of olive oil over to cover the pot and add the eggs and some salt, to taste.  Using a wooden spoon, break the eggs up a little while they are frying.  Add the spaghetti.  The heat from the spaghetti will help to cook the eggs too.  Add the Parmesan and black pepper to taste.  Toss together to combine.  Use the reserved pasta water to loosen up the dish, as it will be pretty thick; use as much of the water as you need to achieve the consistency you’d like.  Serve immediately.

Spaghetti and Eggs

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