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Fried Spaghetti with Eggs Recipe

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  • Author: Ivy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Description

This Fried Spaghetti with Eggs recipe transforms leftover cooked spaghetti into a delicious, creamy, and flavorful meal. By infusing olive oil with garlic and carefully cooking egg whites and yolks separately, it creates a delightful combination of fried pasta with a rich creamy sauce made from parmesan and egg yolk. Perfect for a quick 20-minute meal that uses simple ingredients and maximizes leftover pasta.

Ingredients

Main Ingredients

  • 3 Cups leftover cooked spaghetti
  • 3 Tablespoons olive oil
  • 2 cloves garlic (smashed & peeled)
  • 2 eggs (room temperature & separated)
  • 1/4 Cup grated parmesan cheese (divided)
  • Salt, to taste
  • Fresh cracked black pepper, to taste

Toppings

  • Minced fresh parsley
  • Additional parmesan cheese

Instructions

  1. Separate the eggs: Begin by separating the room temperature eggs into whites and yolks. Place the egg whites into a small bowl and the yolks into a slightly larger bowl for mixing with parmesan cheese. Whisk the egg yolks until creamy and then whisk in 2 tablespoons of the parmesan cheese. Set this mixture aside at room temperature.
  2. Infuse the oil: Crush and peel the garlic cloves. Warm the olive oil in a 10-inch skillet over medium-low heat for about 1 minute. Reduce the heat to low and add the crushed garlic, allowing it to gently infuse the oil for 3-4 minutes until it just begins to brown. Remove the garlic cloves to avoid burning and to keep the oil flavored.
  3. Fry the spaghetti: Add the leftover cooked spaghetti to the skillet and stir to coat the pasta evenly with the garlic-infused oil. Increase the heat to medium-high and fry the spaghetti in an even layer for about 5 minutes, using tongs to toss every minute to ensure all sides get nicely fried.
  4. Cook the egg whites with pasta: Lower the heat to low and let it cool down slightly for 2 minutes. Add the egg whites to the pasta and gently scramble them while coating the spaghetti evenly. Arrange the mixture in a single layer again so the pasta and eggs can fry a little without burning. Then turn off the heat to slightly cool the mixture, keeping it warm but not hot.
  5. Add the egg yolk mixture: Gradually add two tablespoons at a time of the egg yolk and parmesan mixture to the warm pasta, tossing gently with tongs to allow the warmth of the pasta to gently thicken and warm the yolks without scrambling them. Repeat this process 2-3 times until all the yolk mixture is combined, creating a creamy sauce. Add additional parmesan cheese and toss once more to combine.
  6. Top and serve: Divide the fried spaghetti evenly into two bowls. Garnish with minced fresh parsley, extra parmesan cheese, salt, and freshly cracked black pepper to taste. Serve immediately for best flavor and texture.

Notes

  • Using room temperature eggs helps them incorporate smoothly without scrambling prematurely.
  • Be sure not to burn the garlic when infusing the oil; remove it as soon as it starts browning.
  • If spaghetti clumps together, gently break it apart before frying for even cooking.
  • This recipe is perfect for using leftover pasta and can be doubled for more servings.
  • Adjust salt and pepper according to taste, especially if your parmesan is salty.

Find it online: https://ivysrecipes.com/fried-spaghetti-with-eggs-recipe/