I’ve been on a real egg kick lately. Not only have omelets been making regular appearances around here, but I’ve also been feasting on eggy* oatmeal, quiches, and hard boiled eggs.
But yesterday, I took my love affair with eggs to the next level.
That would be pasta with a creamy egg sauce. Let me explain.
After seeing a delicious Spinach and Mushroom Pasta Carbonara recipe on Jenn’s blog, the wheels in my head started spinning. I couldn’t recreate that exact recipe because I didn’t plan ahead and buy all of the necessary ingredients. So I did a little more research and improvised.
And I must say, what I made was pretty darn good! The “sauce” wasn’t eggy* at all. In fact, I couldn’t even taste the egg. Instead, I found the sauce to be almost alfredo like – both in consistency and taste. My vegetarian, almost carbonara version is definitely a keeper!
*Eggy is not a real word per se, but for the sake of this meal it most certainly is.
Pasta with Creamy Egg Sauce
Adapted from this recipe
2/3 cups whole wheat pasta
3/4 tablespoon olive oil
2 garlic cloves, minced
1 egg, beaten
1/4 cup cheese of choice, shredded
lots of black pepper
Add pasta to boiling water and cook for about 10 minutes. With about three minutes left to go on the pasta, combine the olive oil and garlic in a microwavable bowl and microwave for about 1 minute and 15 seconds. Add the egg and mix well with a fork. When the pasta is ready, drain without rinsing. Mix the egg sauce with the hot pasta for a few minutes over low heat, allowing the egg to cook. Add the cheese, salt (to taste), and black pepper and mix until combined. Enjoy immediately!
When I told Vishnu about my meal, he said he would be hesitant to try it because the egg probably remains uncooked. Well, for his information and yours if you too were thinking that, the egg won’t remain uncooked because you mix and mix and mix over low heat until it is cooked. Duh!
Anyway, this meal was simple, delicious and filling. Exactly what I was looking for. And I’m still alive and kickin’ so you know there’s no risk of salmonella…ahem, Vishnu.
Are you a fan of eggs? What’s your outside of the box way of using them?