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Recipe details
Spaghetti with Silky Egg and Pepper Sauce
Spaghetti tossed with beaten egg, neutral oil, salt, and black pepper until lightly glossy and coated in a silky sauce. A quick dinner idea, ready in 20 minutes.
≈ 31 kcal/100 g · ≈ 408 kcal/serving
20 minEasyFusion
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.
Dry spaghetti75 g
Large egg50 g
Neutral cooking oil7 ml
Salt3 g
Black pepper0.3 g
Water1,200 ml
Cookware and utensils
Small pot
Colander
Fork
Nonstick skillet
Directions
01
Bring the water and half the salt to a rolling boil in the pot.
Products
Water — 1,200 ml; Salt — 3 g
Action
boil
Time
6 min
Temperature
boiling
02
Add the spaghetti to the pot.
Products
Dry spaghetti — 75 g
Action
add
Time
1 min
Temperature
boiling
03
Boil the spaghetti until tender according to the package timing.
Products
Dry spaghetti — 75 g
Action
boil
Time
9 min
Temperature
boiling
04
Whisk the egg with the remaining salt and pepper in a bowl.
Products
Large egg — 50 g; Salt — 3 g; Black pepper — 0.3 g
Action
whisk
Time
1 min
Temperature
room temperature
05
Drain the spaghetti in the colander.
Products
Dry spaghetti — 75 g
Action
drain
Time
1 min
Temperature
hot
06
Warm the oil in the skillet over low heat.
Products
Neutral cooking oil — 7 ml
Action
warm
Time
1 min
Temperature
low heat
07
Add the hot spaghetti to the skillet.
Products
Dry spaghetti — 75 g
Action
transfer
Time
1 min
Temperature
hot
08
Pour the beaten egg over the spaghetti and toss continuously over low heat until the sauce reaches 160°F/71°C.
Products
Large egg — 50 g; Dry spaghetti — 75 g
Action
toss
Time
2 min
Temperature
160°F/71°C internal temperature
09
Transfer the pasta to a bowl.
Products
Dry spaghetti — 75 g; Large egg — 50 g
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
