Spaghetti and Eggs Recipe

Ingredients

This recipe was developed for a single serving. Ingredient quantities adjust automatically if scaling, but cooking steps remain the same. Note: Not all recipes scale perfectly.

• 4 ounces spaghetti or other long pasta
• 2 tablespoons butter
• 2 large eggs
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• 1 tablespoon minced onion
• 1 tablespoon dried rosemary (optional)
• Grated Parmesan cheese, to taste (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes until al dente. Drain thoroughly.
2. While the pasta cooks, melt the butter in a large skillet over medium heat.
3. Crack the eggs into the skillet and cook sunny-side up until the whites are just set but yolks remain runny. Do not break the yolks yet.
4. Sprinkle garlic powder, ground black pepper, minced onion, and rosemary over the eggs as they cook, allowing the flavors to infuse.
5. Transfer the hot pasta to a deep plate or bowl. Gently place the fried eggs on top.
6. Carefully stir the eggs into the pasta, breaking the yolks to form a creamy sauce that coats the noodles.
7. Serve immediately, optionally topping with grated Parmesan cheese for extra richness.

Nutrition Facts (per serving)

• Calories: 806
• Total Fat: 35g (45% DV)
• Saturated Fat: 18g (92% DV)
• Cholesterol: 433mg (144% DV)
• Sodium: 316mg (14% DV)
• Total Carbohydrate: 94g (34% DV)
• Dietary Fiber: 7g (24% DV)
• Total Sugars: 6g
• Protein: 29g (58% DV)
• Vitamin C: 5mg (5% DV)
• Calcium: 150mg (12% DV)
• Iron: 8mg (44% DV)
• Potassium: 550mg (12% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Values may vary depending on individual calorie needs.

**Some nutrient information may not be available for all ingredients. Consult a healthcare professional if following a medically restrictive diet.