spaghetti con uovo

This is a very quick and frugal recipe that I had never seen before moving to Greece.  The exact recipe here is my invention, but it’s based on an international recipe, that for some reason is not popular in the US, at least not where I’ve lived.  So I thought I’d share it with you.  It fulfills my most important requirements:  cheap, made with ingredients that are easy to get, and reasonably healthy.

I strongly recommend whole wheat spaghettini or spaghetti for this, rather than white pasta.  The whole wheat pasta stands up much better to the egg yolk.

One egg per person.  I usually use small eggs, and those are fine; however we were given some large eggs as a gift so I used those for this recipe.

Boil the spaghetti al dente in lightly salted water.  While the pasta is boiling, spray a nonstick pan with olive oil and, on medium heat, cook the egg.  Season the egg with salt and pepper before the white sets.

To “fry” an egg without oil and without flipping it over, when the white is cooked on the bottom but still raw on top, cover the pan for a minute until the white on top sets also, but the yolk is still runny.

Drain the pasta.  Stir in a tablespoon of garlic olive oil (I make garlic olive oil with hot Thai peppers and a few other whole spices – this works perfectly here) and a tablespoon of shredded hard cheese (parmesan, myzithra, romano, etc.).

Simply place the egg on top of the pasta.  Sprinkle with fresh rosemary if available.

Spaghetti con uovo
serves 2

220g whole wheat spaghettini or spaghetti
2 chicken eggs, any size
2 tbsp garlic olive oil
2 tbsp shredded myzithra or parmesan
1 tsp fresh rosemary, chopped
salt and pepper
olive oil spray or nonstick spray

1. Boil pasta al dente in salted water. Drain.

2. “Fry” eggs in nonstick pan lightly sprayed with olive oil. Season with salt and pepper.

3. Toss pasta with olive oil and cheese. Divide into two plates. Top each plate with an egg, and sprinkle with rosemary.

Nutritional Information
per serving (i.e., 1/2 of recipe), assuming large eggs

566 calories
23g fat (4g saturated, 19 unsaturated)
69g carbohydrate
22g protein
12g dietary fiber
216mg cholesterol (72% DV)
156mg sodium (7% DV)
68mg potassium (2% DV)
Contains a significant amount (+10% DV) of the following:
calcium, phosphorus, selenium, iron, riboflavin, vitamin B-12

You might also like:
Creamy lemon pasta
Lentils & rice
Greek lentil soup

7 thoughts on “spaghetti con uovo

  1. This looks so delicious! And so easy – Ive never seen it before either, though I guess carbonara usually had egg in it, just not on top. I’d love to try this some night when its just my husband and I – I don’t think I could convince the kids to try it, but I know Id love it. Thanks for showing this to us.

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