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.
Pasta with Garlic and Eggs
Yield: 2 servings.
Pasta with Garlic and Eggs
Adapted from the Frugal Gourmet, this recipe brings ancient home to your table.
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Servings: 2
Calories: 547kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
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Matt Bednar
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!
Stephanie
I am glad this brought back memories for you as well!
Ara Forrest
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.
kkoz
I was surprised how tasty this was!
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.