Rating: 4.29 stars
24 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.

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  • Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot.

  • Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.

Nutrition Facts

467 calories; protein 17.7g; carbohydrates 68.8g; fat 13.3g; cholesterol 97.4mg; sodium 119.7mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
03/17/2013
We LOVED this. I guesstimated on the garlic as I buy it pre-minced in large jars. Added a few extra mushrooms--next time a whole 8oz package would definitely be good. I was worried about the egg fully cooking, but it did (only added one). This will definitely go into our rotation! Read More
(8)

Most helpful critical review

Rating: 3 stars
04/30/2012
I modified this quite a bit. I used a pasta called Fusillini which has zucchini and spinach in it. I had to use more olive oil and also added butter together because if not it would have been much more dry. I chopped the onion finely and also added more grated cheese and parsley for garnish. While I drained the pasta I added the scrambled egg in the pot that I used for the pasta with the flame off and it cooked very nice and light. Immediately after that I added the pasta and remaining ingredients. lMuch better after that. Read More
(10)
24 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/29/2012
I modified this quite a bit. I used a pasta called Fusillini which has zucchini and spinach in it. I had to use more olive oil and also added butter together because if not it would have been much more dry. I chopped the onion finely and also added more grated cheese and parsley for garnish. While I drained the pasta I added the scrambled egg in the pot that I used for the pasta with the flame off and it cooked very nice and light. Immediately after that I added the pasta and remaining ingredients. lMuch better after that. Read More
(10)
Rating: 5 stars
03/16/2013
We LOVED this. I guesstimated on the garlic as I buy it pre-minced in large jars. Added a few extra mushrooms--next time a whole 8oz package would definitely be good. I was worried about the egg fully cooking, but it did (only added one). This will definitely go into our rotation! Read More
(8)
Rating: 5 stars
12/08/2013
Delicious! Great for an easy, beginner's recipe. I would add some olive oil at the very end to make it a little less dry :) Read More
(5)
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Rating: 4 stars
04/08/2015
Yum! I added 1/2 lemon juice, black pepper and parsley... Sooo good Read More
(4)
Rating: 4 stars
02/11/2015
Even my picky guys liked it. I thought maybe I should have used a little more garlic though. Read More
(2)
Rating: 5 stars
01/23/2020
My husband and I loved this recipe. The only addition we made was to add marinated artichokes, which we love. We also squeezed a couple of wedges of fresh lemon at the end which brightened the flavor. It would be excellent with chicken or shrimp, but is delicious as a meat-free meal. Read More
(2)
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Rating: 4 stars
05/23/2012
Pretty good base recipe. I added a pound of chicken breast and upped the cheese to a!/2 cup as well as lumped in a bunch more garlic. I also used mostaciolli noodles instead of spaghetti. Lastly added fresh ground pepper to the finished dish which was quite good as it adds a nice spicy contrast to the umami flavors of the mushrooms and cheese. I added the egg in with the chicken and onion mushroom mixture instead of the noodles because I left them in the colander in the sink until they were cool. This was a mistake it made the mixture gloopy but it was still quite tasty. If I make again I think I would make without chicken as it seems more of a distraction from the rest of the dish than a good addition. Read More
(2)
Rating: 5 stars
04/08/2014
I changed this up quite a bit, thanks to another reviewer. I used a whole small onion, turning it golden by cooking in butter and then setting aside. I used 8 oz. of mushrooms and sauteed, then turned the heat down and added the garlic. The vegetables need a LOT of seasoning/salt and pepper. When they were done cooking, I added in 1/2 c. of olive oil and heated before adding to the pasta. I cooked the pasta per box directions, and before draining, I reserved one cup of the pasta cooking liquid. After draining, I put the pasta back in the pot and stirred in the eggs. I added the pasta water back in (makes the pasta creamier), and then added in the hot onions/mushroom/garlic and parmesan cheese. This was simple and good, a quick meal for the family, not so special or fancy that I would serve for company. Thank you for sharing. Read More
(2)
Rating: 4 stars
08/22/2016
Loved it only thing I would adjust is I sautéed it with a little butter as well ...(mushrooms) very easily and delicious. Read More
(2)