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Recipe details
Spaghetti with egg and mascarpone curry sauce
Spaghetti tossed in a creamy mascarpone and tomato curry sauce, topped with a boiled egg and Parmesan. A substantial vegetarian pasta dish. An easy dinner recipe with step-by-step instructions.
≈ 189 kcal/100 g · ≈ 611 kcal/serving
35 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Spaghetti56 g
Mascarpone, fresh spread30 g
Large egg1 pcs
Parmesan, finely grated10 g
Crushed tomatoes120 g
Yellow onion, finely diced40 g
Olive oil15 ml
Mild curry powder2 g
Chili flakes0.5 g
Salt1 g
Cookware and utensils
Medium saucepan
Large skillet with lid
Colander
Small bowl
Wooden spoon
Directions
01
Place the egg in a saucepan, cover it with water, and bring the water to a boil.
Products
Large egg — 1 pcs
Action
Boil
Time
8 min
Temperature
Boiling water
02
Transfer the egg to cold water and cool it for 5 minutes.
Products
Large egg — 1 pcs
Action
Cool
Time
5 min
Temperature
Cold water
03
Boil the spaghetti in salted water until just tender.
Products
Spaghetti — 56 g; Salt — 1 g
Action
Boil
Time
9 min
Temperature
Boiling water
04
Heat the olive oil in a skillet over medium heat.
Products
Olive oil — 15 ml
Action
Heat
Time
1 min
Temperature
Medium heat, about 350°F / 175°C
05
Cook the onion in the oil until softened.
Products
Yellow onion, finely diced — 40 g
Action
Sauté
Time
4 min
Temperature
Medium heat
06
Stir the curry powder and chili flakes into the onion.
Products
Mild curry powder — 2 g; Chili flakes — 0.5 g
Action
Season
Time
1 min
Temperature
Medium heat
07
Add the crushed tomatoes and simmer the sauce until slightly thickened.
Products
Crushed tomatoes — 120 g
Action
Simmer
Time
6 min
Temperature
Gentle simmer, about 200°F / 95°C
08
Stir the mascarpone into the tomato sauce until smooth.
Products
Mascarpone, fresh spread — 30 g
Action
Blend
Time
2 min
Temperature
Low heat
09
Toss the drained spaghetti through the sauce.
Products
Spaghetti — 56 g
Action
Toss
Time
2 min
Temperature
Low heat
10
Peel the cooled egg and halve it.
Products
Large egg — 1 pcs
Action
Halve
Time
2 min
Temperature
Room temperature
11
Top the spaghetti with the egg halves and Parmesan.
Products
Large egg — 1 pcs; Parmesan, finely grated — 10 g
Action
Top
Time
1 min
Temperature
Served hot; egg was cooked to a firm center, at least 160°F / 71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available