Easy Pasta With Eggs Recipes

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.

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.

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.

Steps:

• Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
• Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
• Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.

Steps:

• Beat together the eggs, yolk and olive oil with a fork in a large spouted measuring cup.
• Combine the flour and a large pinch of kosher salt in the bowl of a food processor. Pulse briefly to combine. With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
• Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball.
• Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
• Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
• Flatten the dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
• Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time.
• Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough so that you can see your hand through it.
• If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting.
• If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.
• Cut the dough in half crosswise and cover it with plastic wrap. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Cover each piece of dough as you finish. You should have 8 pieces of dough total.
• If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Choose the desired setting and feed the dough through. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
• If you are making filled pasta: Proceed according to your recipe's instructions.

Steps:

• In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
• Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight. (If pressed for time, the dough can be used after a 30-minute rest; just note that it would be slightly harder to roll out.)
• Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you're rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
• Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. (To roll dough by hand, see note below.)
• Shape the pasta. For pappardelle, cut rolled pasta into 1-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your roller. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a dish towel to keep the dough supple.
• Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.

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.

Steps:

• Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
• Knead dough with hands until smooth and leathery, about 10 minutes.
• Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
• Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.