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Spaghetti Egg Extravaganza

If you’re looking for a delicious and unique pasta recipe, try spaghetti egg! This Italian-inspired dish combines spaghetti noodles with egg to create an unforgettable meal. It’s a simple yet flavorful combination that is sure to become a staple in your kitchen. Plus, it only takes minutes to prepare – perfect for busy weeknights.

A white plate of egg spaghetti  on a plate with some red sauce and the pan in the background

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 boatload. Invariably, there were leftovers.

I wasn’t a big fan of leftovers. But when it came to the taste of this spaghetti egg dish, I would line up with the rest of the clan to wait for a big portion of egg pasta dish to be added to my plate.

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It 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 spaghetti to make this dish.

Helpful tips

  • I use enchilada sauce in this pasta dish but you can use spaghetti sauce.
  • Even though I use shallots and red bell peppers, you can use different vegetables, like spinach.
  • Don’t like spaghetti? Then substitute it with linguine or your favorite pasta.
  • I don’t garnish it but a sprinkling of any of the following would be a great addition: red pepper flakes, parmesan cheese, fresh chopped parsley, fresh basil, and freshly ground black pepper.
  • You can also add 2 crushed garlic cloves instead of the garlic paste if you prefer.

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Close up of spaghetti with vegetables and eggs in a pan
Photo Credit: Dishes Delish.

How to make spaghetti egg

Pre-step

Get out a stockpot and wok or large sauté pan or skillet.

Fill the large pot with enough water for a pound of spaghetti, sprinkle some kosher salt in it, and turn the heat on high to get the water to boil.

Step one

Gather the ingredients – spaghetti, shallots, red pepper, eggs, and mushrooms. (A & B)

Spaghetti and veggies on the left and shallots, eggs and mushies on the right

Step two

Heat a wok on medium heat and while it is heating up, chop the shallots, pepper, and mushrooms. (C)

Step three

Add extra-virgin 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.

On the left - chopped bell pepper, mushrooms and shallots. On the right a wok filled with sautéed veggies

Step four

The water should be boiling so add the spaghetti and set the timer for 10 – 12 minutes.

I love my pasta al dente so I can sink my teeth into it.

Step five

Put a colander in the sink and dump the spaghetti and water into it. Give it a minute to drain.

Step six

Pour the spaghetti into a bowl and dollop chunky enchilada sauce (or pasta sauce over it.) Stir the spaghetti to coat it with the sauce. (E)

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 sauce.

Step seven

Get the eggs (F) and crack them into a mixing bowl and take a whisk and scramble them together.

A bowl of spaghetti with a little sauce on it on the left and eggs on the right

Step eight

Heat up the wok or sauté pan 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.

The spaghetti mixed with the eggs and veggie in a wok

See all those cute egg balls and tidbits? Finally, it’s time to plate this delicious spaghetti egg! I put a bowl of enchilada sauce on the table because Christopher likes extra sauce.

A plate of spaghetti with chunky sauce behind it and the pan of spaghetti

I hope you enjoyed this spaghetti egg recipe because this is truly a family favorite!!

Other pasta recipes

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A white plate with spaghetti egg on it with some chunky sauce behind it - square

Spaghetti Egg

If you're looking for a delicious and unique pasta recipe, try spaghetti egg! This Italian-inspired dish combines spaghetti noodles with egg to create an unforgettable meal. It's a simple yet flavorful combination that is sure to become a staple in your kitchen.
5 from 10 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: spaghetti egg
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 8 cups
Calories: 313kcal

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 spaghetti
  • 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.
    2 tablespoons salt
  • Heat sauté pan or wok on medium and add olive oil.
    2 tablespoons olive oil
  • Add shallots, red bell peppers and salt, sauté for 7 minutes.
    3 shallots, 1 red bell pepper, 1 teaspoon salt
  • Add mushrooms and garlic, sauté for 3 minutes.
    10 ounces portobello mushrooms, 2 teaspoons garlic paste
  • Add pasta to water and stir, cook for 10 minutes until al dente. Drain when done.
    1 pound spaghetti
  • Add enchilada sauce to pasta and mix together (see note below).
    1 cup enchilada sauce
  • Add to cooked veggies.
  • Add eggs to pasta and mix until the eggs cook and veggies are mixed with pasta.
    5 eggs
  • Eat
  • Smile
  • Enjoy
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Notes

Enchilada sauce:
1, 28 ounce can of diced tomatoes (I like my sauce chunky), 1 teaspoon cumin, 2 teaspoons oregano, 1 teaspoon or more of chili powder, 1/2 teaspoon salt.
Place all the ingredients in a saucepan and bring to a boil.  Lower heat to a simmer and cook for 15 minutes.
Helpful tips
  • I use enchilada sauce in this pasta dish but you can use spaghetti sauce.
  • Even though I use shallots and red bell peppers, you can use different vegetables, like spinach.
  • Don’t like spaghetti? Then substitute it with linguine or your favorite pasta.
  • I don’t garnish it but a sprinkling of any of the following would be a great addition: red pepper flakes, parmesan cheese, fresh chopped parsley, fresh basil, and freshly ground black pepper.
  • You can also add 2 crushed garlic cloves instead of the garlic paste if you prefer.

Nutrition

Serving: 2cups | Calories: 313kcal | Carbohydrates: 49g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 102mg | Sodium: 2342mg | Potassium: 361mg | Fiber: 3g | Sugar: 5g | Vitamin A: 815IU | Vitamin C: 20.7mg | Calcium: 33mg | Iron: 1.7mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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44 Comments

  1. 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!

    1. 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.

  2. 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!

  3. 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.

  4. I love your photos showing how awesome this dish is! So many awesome flavors and I love this take on a family favorite.

  5. 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! 🙂

  6. 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. 🙂

    1. 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!

  7. This looks absolutely delicious, and definitely one to try. ? Al dente pasta is essential… it’s absolutely perfect that way!

  8. 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!

  9. 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 🙂

  10. 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!

  11. The only way of eating pasta is al dente 🙂 . What nice flavors you have in this pasta dish!

  12. 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!!

  13. 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! 🙂 )

  14. 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 🙂

  15. 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! 🙂

  16. 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!

  17. 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!

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