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Dec 8, 2007 04:31 PM

Dom deLuise

Many years ago, I had Dom's Eat This, It'll Make You Feel Better cookbook. Lately, I've been thinking about a recipe from that book. It involves pasta, sauteed onions, and eggs. If anyone has this book, can you please paraphrase the recipe for me, or if anyone has something similar would you kindly post it? I googled for this recipe, but the closest I found was from Epicurious, and it had spinach and the fried egg went on top. As I remember, in the original recipe the egg was mixed into the pasta and there was plenty of grated parmesan. It was very rich and delicious.

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  1. I am not familiar with that cookbook, but I make a dish that sounds similar. This serves three or four. Cook about 1/2 lb. of spaghetti. While it is cooking assemble the other ingredients: 1/4 cup olive oil, 3-4 cloves garlic, minced or crushed, generous tsp. each dried basil, dill and mint (you can use fresh or other combinations), 3-4 eggs, fresh grated parmesan. Heat the oil in a large heavy skillet and add the garlic, cooking for a minute or two. When the spaghetti is al dente, drain it and add to the oil. Throw in the herbs and cook until the spaghetti is well coated. Crack the eggs into the pan and stir them around until they are cooked. Add salt and pepper to taste. Serve with lots of parmesan.

    1 Reply
    1. re: wolive

      Missyme, you're in luck, if you can remember the name of the dish. I couldn't figure it out from the index:

    2. I've made something like this too, similar to wolive, cook pasta, drain, then return to pan and add beaten eggs, parm, S&P, until eggs cook. The eggs sort of bind to the pasta. It's wonderful comfort food. Onions would be great too. Sometimes I add some potato, and or bacon. Mmm, haven't made in many years, but I did love this dish.

      1 Reply
      1. re: scuzzo

        It's called pasta carbonara -- it's a pretty common Italian dish, with lots of variations on the basic "hot pasta, eggs, cheese, bacon" -- there's even one on

      2. Looking through the index that's posted on, it looks like it's called aglio e olio. My immediate reaction was that it was a carbonara, and I'd call it a variation.


        13 Replies
        1. re: violabratsche

          That's what I thought of, violabratsche, a carbonara. Knowing Don is Southern Italian, I also thought of a spaghetti pie, but that's not there.

          Missyme, does anything look familiar?

          1. re: violabratsche

            Aglio e olio is what it translates to, oil and garlic. No eggs or onions. Our family adds anchovies though, which I undertand has another name.

              1. re: coll

                Adding anchovies = Pasta e Sarde

                1. re: StuCazzo

                  But isn't sarde "sardines" and anchovy "aliche"? By the way, it must be served with bread crumbs sauted with some of the anchovy oil, everybody has a different name for that too.

                  1. re: coll

                    yes, Pasta con le Sarde is made with sardines as the star ingredient- but it also includes anchovy fillet as a flavoring for the sauce (along with breadcrumbs, raisins, fennel, pine nuts...its a fun dish).

                    1. re: vvvindaloo

                      I wonder if my husband would notice the sardines.....sounds good to me!

                      1. re: coll

                        well, sardines are kind of the point of the whole dish... :)

                        1. re: vvvindaloo

                          i only recently discovered that fresh sardines are a whole different story than the sardines from the can that i knew of -- and would not deal with -- as a kid growing up in south florida. quite nice.....the fresh!

                          1. re: alkapal

                            Well you should try imported "white anchovies", I just discovered them myself. No comparison to any jarred I've ever had, they actually taste like something besides salt. They come packed in a plastic tray. Can't wait to show them off Christmas Eve!

                            1. re: alkapal

                              Oh yeah, WHOLE different story, and so great.

                        2. re: vvvindaloo

                          And sugar, my grandmother used to include sugar in the breadcrumbs.

                          *sigh* It was a lovely dish.

                          1. re: vvvindaloo

                            Our version (from the Calabria province in Southern Italy) calls for the
                            sardines/anchovies to be sauted in olive oil, then tossed with freshly
                            cooked al dente spaghetti. Then topped with freshyl grated parmesan
                            cheese. Nothing else. I have never even heard of the other stuff being added before except for the breadcrumbs. Raisins and sardines together? Not sure how that would taste :)

                  2. Thank you all for your research, but unfortunately, none of the recipes you provided is the right one. Dolores, thanks for the index (I forgot that option, and I'm a librarian--should have known better!)

                    I'll keep searching, and if I find the recipe I'll post it.

                    You guys are great!

                      1. re: Sarah

                        that definitely looks like the one she's asking for....