Dinner tonight - pasta and eggs
Just me tonight...what can I cook deliciously for myself featuring pasta and eggs? (And no, I don't have any bacon, so carbonara's out.)
you could do an aglio/olio pasta, and have a fried egg on the side (or on top)! my twist: in pan, heat a splash of olive oil and garlic, toast some breadcrumbs in it until they turn a crunchy golden brown. remove from pan, and then heat olive oil, garlic, 1 anchovy fillet (for salt), and hot pepper flakes. toss olive oil mix with pasta, top with parmiggiano and the bread crumbs and put the egg right on top...you could break the yolk, and it would make the pasta sauce thicker...
this is my ultimate comfort food!!!
While I know this is an old comment from back in 2006, I found it in 2013 while looking up some ideas for a dinner that could be made with eggs. Let me just say for those of you who may come across this now or in the future that it is absolutely delicious and delectable beyond words. I used Panko Bread Crumbs to make them extra crunchy (rather than standard bread crumbs) and WOW let me tell you how truly awesome this dish is for a quick supper, and easy on the pocketbook as well. Next time I make it, to mix things up - I think adding in a shallot and wilting some Kale and/or Spinach would be even more awesome, perhaps even a sprinkling of Italian Seasoning or Herbs De Provence. As for the recipe "as is" it truly does not disappoint! Thank you, thank you, thank you to the OP of this recipe. Try it people!
Also good is a fritatta (not sure if I put in too many or not enough n's). I usually make it with leftover pasta, but you could do it with freshly cooked pasta. I fry some onions and peppers in a cast iron skillet, toss pasta with eggs, sharp/aged cheese, red pepper flakes, herbs. Mix in the fried onions and peppers. Pour the entire mixture back in the skillet and bake in the oven at about 350 until it's springy in the middle.
Deborah Madison has a recipe where she cooks spaghetti, puts it in a frying pan, then dumps a bunch of beaten eggs over it. She bakes it until the eggs are done and cuts it into wedges. There are of course some sort of seasonings in there but I can't remember what she does-I'm sure you can be inventive.
What about using a very soft boiled egg as a sauce? Like what they do over veggies sometimes at restaurants these days?
I have to admit I haven't ever been successful in creating just the right texture of egg using this method, but I haven't tried that many times. Supposedly you just steam the eggs in the shell at a very low level of steam, so they're warm and cooked (the whites are white, not cleary) but still very runny and therefore sauce-like.
We would do a pantry pasta, with artichoke hearts, sundried tomatoes, sausage if we had some, otherwise balsamic vinegar, carmelized onion, etc. Then put soft boiled eggs in it for protein.
Cook pasta and then fry up an egg with lots of butter/olive oil until the white are cooked but the yolk is still runny. Place on top of the pasta with all the butter/oil and add some parmesan cheese and cracked black pepper. Cut egg with fork and let the yolk run onto the pasta to create a sauce. Would also be good if you add some thinly sliced ham.
when i was in the ukraine they used to feed us a bowl of pasta with a fried egg on top, they told us it was a national dish of ukraine, though i think they were joking but it was kind of lost in translation. but it was very good if not heart clogging becuase you had to make sure the egg was really greasy and the noodles salty to get the full effect.
Hey this sounds like something I have been trying to find for years. My ex-parents in laws used to make this often. Mother-in-law was from the Ukraine also. But I don't remember how she mixed the eggs with olive oil and pasta. Do you have a clue about the correct mixture and directions for making this recipe? I do remember it being very good and very filling. One plate was enough for me. Can anyone help?
So I went with a version of ESNY's idea - linguine with microplaned romano, salt, fresh-ground pepper, good butter and a runny-yolked egg. Good lord. It was all I could do to not make myself another bowl.
Thanks everyone!! You can bet the next time I'm on my own for dinner I'll be revisiting this post :)
Ok so it's a little late, and all of these ideas sound good, but you can use the egg portion of carbonara technique even if you don't have bacon. I've done it with mushrooms and other veggies, with or without minced anchovies, capers, etc., and the basic egg sheen works great every time.
PASTA WITH FRIED EGGS, CARAMELIZED ONIONS, AND BACON
3 bacon slices, chopped
4 teaspoons olive oil, divided
4 medium onions, thinly sliced
1/2 teaspoon dried crushed red pepper
12 ounces spaghetti or linguine
4 large eggs
1 6-ounce bag fresh baby spinach
1/3 cup grated pecorino Romano cheese
Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings; add 3 teaspoons oil and maintain heat. Add onions; sauté until deep golden brown, about 20 minutes. Stir in crushed red pepper. Season with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid in bowl. Return pasta to pot; add onions. Cover to keep warm.
Heat remaining oil in large skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 4 minutes. Add spinach, cheese, eggs, and bacon to pasta; toss until egg whites are torn into shreds and spinach wilts. Add pasta cooking liquid to moisten. Season with salt and pepper; serve.
Going on my blog soon is pasta with egg sauce and hot chili oil: cook noodles in salted water and drain most of water, then stir in an egg just like you were making carbonara until the egg is the consistency of a rich sauce Turn onto a warm plate and top with a tablespoon or two of the hot chili oil that has peanuts and black beans in it. I realize the chili oil is a specialty ingredient but you could use things like warmed salsa or other hot/sharp sauces.
I have been meaning to make this for awhile...
Spinach, Egg, and Pancetta with Linguine
1 (16 ounce) package uncooked linguine pasta
3 tablespoons olive oil, divided
3 ounces pancetta bacon, diced
1/2 teaspoon crushed red pepper flakes
3 cups loosely packed torn fresh spinach
2 hard-cooked eggs, peeled and chopped
freshly grated Parmesan cheese
Bring a large pot of salted water to boil. Cook linguine until al dente, about 8 to 10 minutes.
As the water is being brought to boil, heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
Return skillet to heat, and pour in 2 tablespoons olive oil. Stir in crushed red pepper flakes. Then stir in spinach, and cook until softened. Return pancetta to the skillet, and stir in eggs. Cover, and turn off heat.
When the pasta is done, drain, and mix into skillet, reserving some pasta water. If the pasta is too dry, add a small amount of pasta water. Top with freshly grated Parmesan.