Pasta with Garlic and Eggs

This recipe was one I tried back in college.  Being a poor college student and not having a lot of money you try to be inventive with recipes.  This book the Frugal Gourmet said was reminiscent with what the ancient Romans may have had for dinner.  This recipe is simply pasta, garlic, and eggs.  It really is quite good.

plate of pasta with garlic and eggs

Pasta with Garlic and Eggs

Yield: 2 servings.

plate of pasta with garlic and eggs

Pasta with Garlic and Eggs

Adapted from the Frugal Gourmet, this recipe brings ancient home to your table.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Italian
Keyword: Garlic Eggs and Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 547kcal


  • 1/2 pound pasta
  • 2 beaten eggs
  • 2 teaspoons olive oil
  • 4 cloves minced garlic
  • 2 tablespoons freshly grated Parmesan cheese
  • salt and pepper to taste


  • Put the pasta onto boil in plenty of salted water. In the meantime, heat the oil in a small frying pan and add the garlic. Sauté just for a moment and then add the eggs and cheese, cook the eggs until done. Drain the pasta and toss all ingredients together. Salt and pepper to taste.


Calories: 547kcal | Carbohydrates: 87g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 167mg | Sodium: 150mg | Potassium: 337mg | Fiber: 3g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 1.9mg | Calcium: 118mg | Iron: 2.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Reader Interactions


  1. Matt Bednar

    5 stars
    Ha! I had that same book when I was a poor college student, and I remember making this too! This was one of the best recipes in the book (along with the Chinese Shu Mei dumpling filling…) . I think this pasta is similar to a “Pasta Carbonara” but without the bacon. I’ll be making this for dinner tomorrow!

  2. Ara Forrest

    5 stars
    Found this while searching for cheap pasta dishes. I forgot about this one that I’ve made time and time again. It’s actually called Pasta Mama and it’s a typical breakfast dish in Italy.

  3. froogchild

    This is a most delicious recipe, I’ve prepared it many times to rave reviews. However, the wording of recipe as displayed here seems to suggest that the eggs are to be cooked, they are not. Once the garlic and oil have cooked (briefly, to avoid any browning), the mixture is tossed into the pot with the cooked pasta, along with the cheese and ground pepper. This creates a creamy sauce. And, no, I’ve never poisoned myself or anyone by making them eat uncooked eggs.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating