Fried Spaghetti and Scrambled Eggs

The aroma of sizzling garlic mingled with the savory scent of crispy spaghetti fills the kitchen, creating an irresistible invitation to dine. Fried Spaghetti and Scrambled Eggs is a quick meal that takes just 20 minutes to prepare, making it perfect for a satisfying breakfast or lunch. Its combination of textures, from crispy pasta to fluffy eggs, ensures every bite is a delight.

This recipe is ideal for anyone seeking a simple yet flavorful dish, especially if you have leftover spaghetti to use up. It’s perfect for busy weeknights or lazy weekends, and you can easily make it ahead of time; just reheat it for a quick meal.

Why You’ll Love This Recipe

• The spaghetti gets wonderfully crispy for a satisfying crunch.
• It can be made in just 20 minutes, perfect for a quick meal.
• The combination of savory eggs and cheese adds rich flavor.
• Leftover spaghetti transforms into a new and exciting dish.

What You’ll Need

Here’s everything you need to make this delicious meal:

For the Pasta

• 7 oz/200 grams spaghetti (or 4 cups of cooked spaghetti leftovers)

For Cooking

• 2 tablespoons olive oil, divided
• 1 garlic clove, grated

For the Eggs

• 2 large eggs (see notes)*
• ¼ cup grated parmesan cheese
• ¼ teaspoon fine salt
• Freshly ground black pepper

For Garnish

• Chopped parsley or chives, optional

*Note: Fresh eggs will yield the best results.

Ingredients like spaghetti can be stored in the fridge before use.

Substitutions & Swaps

• Substitute butter for olive oil for a richer flavor.
• Use any grated cheese in place of parmesan.
• Fresh garlic can be replaced with garlic powder.
• You can replace eggs with a plant-based alternative for a vegan version.

How to Make It

Get ready to enjoy this easy and flavorful dish!

Boil the spaghetti

Boil a large, salted pot of water for your spaghetti and cook it al dente according to package instructions. Alternatively, leftover spaghetti works too.

Sauté the garlic

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the garlic and cook gently until it becomes fragrant, about 60 seconds.

Fry the spaghetti

Drain the pasta, add it to the skillet, and spread it evenly. Fry for about 3 minutes without stirring, allowing the spaghetti to get crispy as you hear it sizzling. Adjust the heat if necessary.

Add more oil and fry again

Add the second tablespoon of olive oil, stir the pasta, and spread it evenly in the skillet again. Fry for an additional 2-3 minutes until crispy.

Cook the eggs

Reduce the heat to low, push the spaghetti to the side of the skillet, and crack the 2 large eggs onto the empty side. Add the parmesan, salt, and pepper. No extra oil is needed if you’re using a non-stick skillet.

Scramble the eggs

When the egg whites begin to turn pale, break the yolks gently with a wooden spoon. Stir the eggs with the parmesan and seasoning while leaving the spaghetti on the side. Eggs cook quickly, so remove from the stove once fluffy and creamy curds form.

Combine and serve

Toss the spaghetti with the scrambled eggs until well combined. Serve immediately with more grated parmesan cheese and freshly ground black pepper. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the eggs won’t maintain their texture.
Reheat: Use a skillet over medium heat for about 5 minutes.

Tips for Best Results

• Use a non-stick skillet to prevent sticking and ensure even cooking.
• Don’t rush the frying stages; allow the spaghetti to crisp up completely.
• Adjust the seasoning to your taste; more cheese is always welcome.
• For extra flavor, consider adding vegetables like spinach or bell peppers.

Serving Suggestions

• Pair with a light salad for a balanced meal.
• Serve alongside crusty bread for a more filling option.
• Great for brunch gatherings or a cozy family dinner.