Total Time
20 minutes
This simple take on carbonara is the ideal postwork fallback dinner.
Ingredients
Makes 4 servings
Preparation
Step 1
1. In a small bowl, beat together the eggs and cheese; set aside.
Step 2
2. In a large skillet, fry the bacon and onion together until the meat is browned and crispy and the onion has begun to caramelize.
Step 3
3. Add the pasta (if using cold day-old pasta, cook until it's just warmed through, about 1 minute).
Step 4
4. Pour the egg-and-cheese mixture into the skillet and reduce heat to low. Stir continuously until the pasta is coated with the eggs and they have begun to solidify.
Step 5
5. Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.
This dish offers the perfect opportunity to use up leftover pasta. (PS: It also makes a fantastic breakfast.)
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Reviews (23)
Back to TopThis is a great recipe Scrambled Egg Pasta , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.
Vadim
9/30/2023
i just made this and i'm now eating it. it is very delicious. and i will make it again
scrowa
austin, tx
1/28/2015
This is nice. I would not categorise this as fine-dining or say it is delicious (as one review has already mentioned). One should keep in mind that the author mentions the value of this as a quick dish to finish left overs. It is perfect for such a purpose. It is very much an upgraded macaroni and cheese; a quick end-of-month breakfast. I followed the recipe as is but would for sure apply some of the suggestions of other reviewers next time.
Biggs_ZA
South Africa
4/13/2014
Can any one tell me ,What's the name of this Pasta please...
Frid
B-more 2014
2/26/2014
Admittedly, I'm becoming someone that I can't stand; the person who changes a recipe and then rates it negatively. I substituted shiitake mushrooms for bacon (we're going vegetarian lately but I still wanted some meatiness) and added an extra egg but I found this to be a big, sloppy mess. It tasted fine enough, but had no depth of flavor and was unattractive on the plate. It had none of the rich, wintry flavors of traditional carbonara and was terrible to reheat so I threw lots of it away. I'll pass next time.
Reptibark
Boston, MA
4/14/2013
I really liked this! Of course, I switched the recipe up. I didn't use bacon at all...it just sounded unappealing to me. I cooked finely cut tomatoes and mushrooms in olive oil and butter, and added them to the egg mixture. It was delicious!
MalloryNicoleRose
Evansville, Indiana
1/30/2013
Pretty good! I used ham and broccoli instead of onions and bacon, though I wonder if onions would make it tastier. I also added a bit of paprika and garlic salt. I think the egg to pasta ratio is off though; I ended up with a huge plate of pasta with little egg coating. I'd make sure to make less pasta, or add an extra egg or two
SydneyAZ
7/26/2012
This was good, quick, easy and everyone liked it. Do make sure to follow the reviews not the recipe as regards cooking the bacon first and onion separately in just a little bacon grease. Throw some peas in with the pasta as it cooks; the dish needs the color.
Anonymous
Seattle, WA
2/2/2011
I liked this recipe, although unlike the previous reviewer (who apparently felt he needed to double up on his review), I omitted the bacon. I would definitely not try to cook bacon and onions at the same time. First bacon, then onions in the bacon fat. Anyway, I sauteed some asparagus, mushrooms, and a finely diced tomato in butter and olive oil and added that with the egg mixture. Overall, this is a good dish.
Anonymous
Pasadena, CA
9/25/2010
INEDIBLE! we just threw the whole 4 servings of it in the trash. the bacon was slightly burned yet somehow still soft and rubbery. the whole thing tasted like it had 8 strips of bacon fat in it, because it did! it's enough to make your mouth feel like it has a layer of film in it. you CAN NOT follow these cooking directions. cook the bacon the way bacon is meant to be cooked, not boiled in onion juice, and drain the fat so it's not a greasy nasty mess!
KyleYacko
9/23/2010
ridiculous! you can't cook an entire onion and 8 slices of bacon at the same time if you want the bacon to be crispy and the onions to not be overdone. there's way too much water and grease in the pan to brown or carmelize anything. it came out watery and greasy with wiggly yet somehow also overdone bacon. DO NOT COOK ALL AT ONCE.
KyleYacko
9/23/2010
This recipe was awesome! When I follow recipes, it usaully doesn't come out as it should. But this recipe was very easy and I even substituted some of the ingredients for what I could find in the kitchen. I used smoked gouda cheese in the egg mixture, turkey bacon and shallots instead of onions. I also used fresh linguine instead of the suggested pasta. It tasted like it was straight from a restaurant! Initially I had the heat too high when I added the egg mixture, but I strirred fast and lowered the heat. I would definately make this recipe again.
Anonymous
Brooklyn, NY
5/23/2010
I used Pecorino and boiled some peas w/ the pasta. My take was almost sth in between a trad carbonnara & this as in I didn't really want scrambled eggs in my pasta but wanted the egg to just start to cook. So, in a way this is how I do carbonnara. I don't take the pan of the heat but I just switch it off and then pour the egg mixture and stir till it's thickened.
Anonymous
London, UK
4/18/2010
This was an easy dish to make and delicious. Even the kids, who aren't bacon lovers, liked this meal. It's important to serve it immediately after it's ready, otherwise the pasta absorbs the liquids and it gets a little rubbery. Even then, the pasta still tastes good!
Anonymous
Lexington, Kentucky
2/17/2010
Really delicious. A good use for that seldom-used bacon that must be consumed. Number of eggs can be increased. Easy, quick, and safer than the traditional carbonara recipe, since the eggs are fully cooked.
fdinolfo
1/15/2010
