Eggs And Spaghetti Food

SPAGHETTI WITH FRIED EGGS

Steps:

• Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
• Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

EGGS AND SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
• Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.

BACON AND EGG SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
• Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
• Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.

SPAGHETTI AND FRIED EGGS

Steps:

• Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
• Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

SPAGHETTI & EGGS

Steps:

• Gravy:.
• Let a about 2 Tblsps Olive Oil heat in a pasta pot.
• Chop the Garlic and combine with oil.
• Sprinkle Cayan Pepper over the oil and let simmer.
• Chop onion (opt.)and cook until soft in the Olive Oil.
• Combine Tomato Paste and let cook combining a cup or so of cold water. Let cook for about 5 minutes adding seasons as desired. Add the 2 cans of Kitchen Ready Tomatoes and let simmer adding 1/2 cup of finely grated Romano Cheese. After letting this sit for a while the gravy will begin to thicken, add 2 tomatoe cans of cold water.
• Let come to just about a boil and crack the egg into the pot. Give enough room to each of the eggs cooking in the pot so they are not touching eachother.
• Reduce heat and let cook.
• Boil the pasta as instructed on the box.
• The eggs usually take about 10 - 15 minutes to cook, the best way to tell if they are done is to carefully scoop them, if they jiggle, let them cook. Otherwise, serve pasta with gravy and place eggs atop the pasta.
• Adding Romano cheese is delectable!
• A must know about this one, never stir the gravy once you have added the eggs to the pot, doing so will break up the eggs and make a bit of a mess in your pot of gravy.
• Enjoy, I hope you like it :).

SPAGHETTI ALLA CARBONARA

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
• Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

FRIED SPAGHETTI WITH EGGS

Steps:

• Begin by separating the room temperature eggs. In a small bowl, you will want to have egg whites. Set aside. In a medium-sized bowl, you will need to put the egg yolks. You want the yolk bowl a bit bigger bowl to add the parmesan. Whisk the eggs so that yolks are creamy. Whisk in 2 Tablespoons of the parmesan cheese with the yolks and set aside keeping it at room temperature.
• Once both cloves of garlic are crushed, the peel falls right off. Remove the peels. Warm the olive oil in a 10" skillet over medium-low heat for 1 minute. Reduce to low heat and add the crushed garlic and let it warm in the olive oil slowly for 3-4 minutes. Once the garlic is just starting to brown, you want to remove it. You do not want to burn or "cook" the garlic, it is more about getting the essence of the garlic to flavor the olive oil slowly.
• Add the pasta and stir to combine and coat with the garlic-infused oil. Let it fry in the skillet on medium-high heat in an even layer for 5 minutes. Toss with tongs every minute or so to ensure all sides of the spaghetti get fried.
• Turn the heat down to low and let the heat come down for 2 minutes. To the spaghetti add the egg whites to cook over low heat. Gently scramble them and coat the pasta. Once heated through and combine, try and get it in a single layer in the pan so some of the pasta and eggs can fry a bit. You don't want to burn the eggs but get them a little bit fried. Turn off the heat to cool it a bit from the fried stage. You want it warm but not blazing hot.
• Add two tablespoons of the egg yolk mixture to the warm pasta. Toss with tongs to combine so the warm pasta can gently warm up the egg yolks. Do not add it HOT or all of the egg yolks at once as it will cook/scramble the egg yolks. You want the egg yolks to combine with the pasta slowly and warm just enough to create a creamy sauce. Add a small amount of pasta at a time, stir and repeat 2-3x. Once all the egg yolk mixture is combined with the pasta, add additional parmesan cheese at this time and toss in the pan with tongs.
• Divide the fried spaghetti into two pasta bowls. Top with fresh parsley and additional parmesan cheese as a topping. Also, add salt & fresh cracked pepper to taste and serve.
• Enjoy immediately.

BACON EGG SPAGHETTI

Steps:

• Cook noodles.
• Scramble eggs.
• Fry bacon.
• Mix the bacon, eggs and pasta all together.
• Brown butter and pour over mixture, mix.
• Add salt and pepper to liking.

EASY PASTA WITH EGGS

Steps:

• Cook pasta to al dente, according to package directions.
• Drain well.
• Add butter to pan, and allow to melt.
• Return drained pasta and mix well with butter.
• In a separate bowl, beat eggs well.
• Add the eggs to pan, and mix well.
• Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
• Serve immediately.
• To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.

BACON AND EGG SPAGHETTI

Steps:

• Bring some salted water to the boil in a large pot for cooking the spaghetti.
• In a medium bowl lightly break and stir eggs with a fork and fold in about 1-1/4 cups of cheese.
• Slice the bacon rashers into small cubes or thin strips if you prefer.
• Use the edge of a knife to crush the garlic cloves without breaking them up too much. (You want the garlic cloves to remain reasonably whole)
• In a large skillet over a medium high heat pour the olive oil and add the garlic.
• While the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour.
• After a minute or two add the chopped bacon and cook for about 5 minutes. (Don't let the bacon get crispy).
• When the bacon's cooked remove garlic cloves and turn down to a low heat.
• Cook spaghetti to packet instructions (al dente) and drain.
• In the same pot (used to cook the spaghetti) add a little olive oil and return the cooked spaghetti.
• Mix in the bacon and hot oil, egg and Parmesan mixture and chopped parsley tossing lightly with tongs. (The eggs, bacon and cheese should stick to the pasta) .
• Pour onto a warm dish and garnish with a little leftover parmesan and parsley.
• Serve with piping hot garlic or herb bread-- YUM!