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This is my mother Claire’s special spaghetti egg extravaganza recipe. My mother loved it for an easy meal that made use of leftover pasta. I almost always make mine with fresh pasta. Either way it makes a delicious dish that everyone will enjoy!
The history of this dish
When I was growing up, we had some type of pasta every single week. And since there were five kids plus my parents, my mom used to make a boat load. Invariably, there were leftovers.
I’ve stated this before, but I’ll say it again: I wasn’t a big fan of leftovers. But when it came to this spaghetti egg extravaganza dish, I would line up with the rest of the clan to wait for a big portion of spaghetti goodness to be plopped on my plate. In fact, it’s a non-traditional dish that I never see or hear that others make!
So yes, this is a great way to perk up leftover pasta. No one will remember it’s a day old because that’s how yummy this dish is. But of course, you don’t have to use leftovers, you can be like me. I cooked fresh Barilla®️ spaghetti to make this delish dish for myself.
Oh, and for my hubby, of course. (He reads this blog.)
One thing my mom used to do any time she made pasta, was put a dollop of gravy (spaghetti sauce) in the pasta after it was drained and ready to be served. It would wet the pasta so it didn’t stick together and it caused the pasta to be just a little reddish.
I remember when Christopher first came to our house and saw that we did that. He really didn’t know what to make of it. Now, I usually just put a little olive oil in the pasta, like most people do.
Fusion flavors are the best!
I updated my mom’s recipe in two fresh and delicious ways:
- Instead of wetting the pasta with gravy, I used my homemade enchilada sauce. It gives it a nice little kick of spice!
- And to continue with that flair, I also added fajita veggies.
I think my mother would have approved.
This post may contain affiliate links, which means I get a small commission if you click the link and buy something. You can read my disclosure here.
How to make the spaghetti egg recipe
Here’s where you can find Barilla pasta in Big Y. The pasta aisle is clearly marked so you can find the pasta near the front of the aisle.
“Clean up on aisle 3! Clean out all the other pasta and make more room for Barilla! STAT.”
Close up of Barilla’s many pasta varieties!
One of the things I love about shopping at Big Y is that the prices are better than other stores near by. Hence, I know I’m going to get a good deal.
One of the things I love about Barilla pasta is how well it cooks. Some pastas are hard to judge and get mushy way before you think they should. Not Barilla. It holds its texture nicely. It’s a blank canvas for adding all types of ingredients that will give this delicious pasta your own unique twist.
Doesn’t that sound like my kind of cooking?
The other thing I love about the Barilla brand is what an awesome selection it has. I didn’t even photograph every kind on the shelves. I just gazed at them all.
Lovingly.
But I couldn’t stay to gaze too long because I had this delicious spaghetti egg extravaganza to make peeps, and there was no holding me back.
Here is the Barilla website where you can find fun games and win prizes.
Pre-step
Get out a stockpot and wok or large sauté pan.
Fill the stockpot with enough water for a pound of spaghetti and turn the heat on high to get the water to boil.
Step one
Gather the ingredients – Barilla spaghetti, shallots, red pepper eggs and mushrooms. (A & B)
Step two
Heat a wok on medium heat and at while it is heating up, chop the shallots, pepper and mushrooms. (C)
Step three
Add olive oil and once that heats up, add shallots, red bell pepper and salt and sauté for 7 minutes. Add mushrooms and garlic and continue sautéing for 3 minutes. (D) Take the wok off the heat.
Step four
The water should be boiling so add the spaghetti and set the timer for 10 minutes.
I love my pasta al dente so I can sink my teeth into it. Thankfully, so does Christopher. But what about you? How do you like your pasta cooked?
DING ⏲
Step five
Put a colander in the sink and dup the spaghetti and give it a minute to drain.
Step six
Pour the spaghetti in a bowl and dollop some chunky enchilada sauce (or pasta sauce over it. Stir the spaghetti to coat it with the sauce. (A)
I prefer mine fairly dry but with a reddish tint, like my mother’s. However, you might want to use more, depending on how much you love my enchilada sauce! Hehe!
Step seven
Get the eggs (F) and crack them into a mixing bowl and take a whisk and scramble them together.
Step eight
Heat up the wok or sauté pan up again and add the spaghetti into the pan. Pour the eggs on top of the spaghetti.
Take a spatula and flip the spaghetti around allowing the eggs to cook and the vegetables to mix with the pasta.
It takes around 3 minutes for the egg to set.
See all those cute egg balls and tidbits? Finally, it’s time to plate this delicious spaghetti egg extravaganza! I put a bowl of the enchilada sauce on the table because Christopher is one of those people who likes to use more.
I say it’s my cooking.
Above all I hope you enjoyed this recipe because this is truly a family favorite!!
Hence, please feel free to leave me a comment. For instance, what is a dish that you enjoy that no one has heard of? I’d love to know.
Also, remember to take a gander at the Barilla website here and grab your coupon here.
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Claire’s Special Spaghetti Egg Extravaganza
Ingredients
- 2 tablespoons olive oil
- 3 shallots chopped small
- 1 red bell pepper chopped small
- 1 teaspoon salt
- 10 ounces portobello mushrooms sliced and chopped
- 2 teaspoons garlic paste or 2 cloves of garlic crushed
- 1 pound Barilla spaghetti or other Barilla pasta
- 2 tablespoons salt for water
- 1 cup enchilada sauce see note below
- 5 eggs whisked until combined
Instructions
- Put water on to boil, salt it with 3 – 4 tablespoons salt
- Heat sauté pan or wok on medium
- Add olive oil
- Add shallots, red bell peppers and salt, sauté for 7 minutes
- Add mushrooms and garlic, sauté for 3 minutes
- Add Barilla pasta to water and stir, cook for 10 minutes until al dente
- Drain pasta
- Add enchilada sauce to pasta and mix together (see note below)
- Add to cooked veggies
- Add eggs to pasta and mix until the eggs cook and veggies are mixed with pasta
- Plate
- Eat
- Smile
- Enjoy
Equipment
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Beth
This is kind of like Carbonara with lots of great vitamins! My favorite pasta is carbonara! I love the tomatoes and peppers in this pasta! I have to give this a try! Great one, Elaine!
Elaine
Thanks so much Beth! You’re right, it kind of reminds me of Carbonara, it’s just eggier! (Is that a word?) 😉 Thanks for your comment.
Ben Myhre
I have a real problem with making too much pasta. lol. This will come in handy!
Elaine
Ben! Thanks, yes, I do too sometimes, much to my hubby’s delight!
Jennifer
I love pasta any way, shape, or form. I was raised on pasta that was over cooked (my mom didn’t like Al dente) but I have grown to appreciate al dente pasta. This recipe looks super yummy!
Elaine
Thanks so much Jennifer. I can’t stand overdone pasta myself!! I appreciate you commenting!
Gloria @ Homemade & Yummy
I buy Barilla all the time. It is a great pasta for sure. I often like to clean out my fridge and combine pasta in the recipe too. In my opinion…you an never go wrong with pasta no matter how you choose to serve it.
Elaine
So true Gloria! Thank you for your comment, I so appreciate it!
Christine
I love your photos showing how awesome this dish is! So many awesome flavors and I love this take on a family favorite.
Elaine
Thanks so much Christine!
Monica | Nourish & Fete
I cook pasta at least once a week now – probably more than half of our favorite meals are pasta in some form or other! I actually still buy Barilla all the time – it’s widely available here in Belgium, too, much to my delight! Great recipe! 🙂
Elaine
Thanks so much Monica! Barilla is such a great brand! 🙂
Annemarie @ justalittlebitofbacon
Do most people just put olive oil on their pasta and not some sauce + pasta water? I had no idea! We make pasta here a couple times a week (or more), so I do love ideas on how to use the leftovers. Our Big Y is in the middle of rearranging everything, so I hope I can find the Barilla pasta. 🙂
Elaine
AnnMarie, I always assume people don’t put the gravy in the pasta because I never saw it growing up other than in my house. It’s so nice to see that others do that!
Gabby | The Tolerant Table
This looks absolutely delicious, and definitely one to try. ? Al dente pasta is essential… it’s absolutely perfect that way!
Elaine
Thanks Gabby! I agree!
Sarah @ Champagne Tastes
What a good idea!!! It’s like fried rice but with pasta- it sounds delicious!
Elaine
Thank you Sarah! I appreciate your comment!
Laura
love it, love it , love it. I also fry left over pasta and I love it so much that I make extra pasta to have leftover. Yum!
Elaine
Laura! Cool. It perks it up, doesn’t it?!!
Patty
Absolutely love your egg spaghetti recipe Lainey, I will make it fresh as I have completely given up making too much pasta and have leftovers. I totally agree with you with Barilla pasta holding its texture and wide selection, it’s always been my Nr 1 pasta brand. I also like my pasta al dente and set the timer on so as not to cook it even 1 second more than it should, first of all it is more easily digested and I like to feel the bite, mushy pasta = Meeh! Can’t stand it lol 🙂
Elaine
Thanks so much Patty!! I love Barilla! I always set my timer too, perfect every time!
Amanda Wren-Grimwood
We have pasta once a week and it’s great to get some new ideas on how to serve it. My boys will just love the enchilada sauce!
Elaine
Thanks Amanda. I love figuring out different ways to eat pasta to keep it interesting.
Nicoletta @sugarlovespices
The only way of eating pasta is al dente 🙂 . What nice flavors you have in this pasta dish!
Elaine
Thank you Nicoletta!! I appreciate it!
Chris
I don’t care whether the pasta is leftover or freshly cooked, just serve me this dish! Yum.
Elaine
Hehe Chris!
Julie
Such an interesting twist, using enchilada sauce instead of tomato sauce. I bet the eggs make this nice and creamy.
Elaine
Thanks Julie! I love the eggs in it!
Amanda Mason
I LOVE Barilla pasta! It’s the only brand I buy and because they now carry gluten free pasta, I’m 100% loyal to them only! So thanks for the coupon link!! I’ve never made my own pasta; I’d love to learn how to do that! This recipe sounds amazing! Really – you dont like leftovers? Oh I just love them!!!
Great recipe and I loved your blog post!!
Elaine
Thanks so much Amanda! I eat leftovers more now, but not a big fan!
michele
This is a great flavor twist. I love the idea of enchilada sauce for the sauce! Im definitely going to try this! (And thanks for the coupon… we love Barilla and I’ll definitely use it! 🙂 )
Elaine
Thanks Michele!!
Cheryl
Sigh, if I only liked eggs! It still looks super yummy, so I will make this for my family and leave the egg out for me 🙂
Elaine
Thanks Cheryl! No eggs for you? Coming right up!
Katie Crenshaw
This will make a perfect meal for the weeknights! I the sauce looks amazing!
Elaine
Thanks so much, Katie!
Kate
I eat pasta at least once a week it seems. It’s like a blank canvas for me. I love creating different sauces! I’ve never tried anything like this one. Sounds great! 🙂
Elaine
Thank you Kate!! I appreciate your comment!
Amanda
Loving this zesty pasta recipe! We’re big pasta eaters in my house and are always looking for new recipes. Barilla is one of our favorite brands, too! Love making dishes with all of the different shapes they offer. Will be saving this recipe to make soon!
Elaine
Thank you Amanda!! I love all different shapes of pasta too!
Ashley @ Big Flavors from a Tiny Kitchen
I’m also a big fan of al dente pasta – luckily I married into an Italian family so that’s A-OK! Love including eggs in pasta dishes – this one looks like a great meal!
Elaine
Thanks so much Ashley!