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Pasta - Breakfast pasta with eggs

Ingredients

100 g spaghetti
3 tbsp olive oil
3 cloves garlic
10 grams lemon zest (from 1 lemon)
ground black pepper, to taste
2 eggs
2 tbsp lemon juice (juice from 1/2 lemon ish)
30 grams parmesan (other hard cheeses work great too!)
40 grams spinach
10 grams parsley

Method

Salt your pasta water, bring to a boil, cook pasta
In a large fry pan, at low heat (Salton cooktop level 3), heat oil, crush garlic into it, add lemon zest and black pepper, infuse for 6 minutes or so, until garlic just starts to become brown. Take it off the heat once it does start to brown.
While oil is infusing, prep other ingredients. Whisk eggs together. Juice lemon. Grate parmesan. Rinse and then finely chop spinach and parsley.
Set aside a bit of grated parmesan and chopped parsley for garnish.
Once pasta is done cooking, first grab 3 tbsp of salty pasta water, and toss that water into the large fry pan with the infused oil
Drain the pasta (don't worry about draining it fully to be honest), then add the pasta to the infused oil, toss to coat.
Turn fry pan back onto heat (Salton cooktop level 3). Add the parmesan, stir till just starting to melt. Add the lemon juice, stir to combine (this should cool things down a little bit).
First testing to ensure the pasta isn't too hot, and letting it cool if needed, add the whisked eggs in, and stir to combine. Then put the heat at 3 - this should gradually cook the eggs. You want to to avoid scrambling them!
Soon after adding the eggs, I like to add the spinach so that it cooks a little. Any earlier and the sauce gets a little green, any later and I don't love the texture, doesn't feel cooked enough.
Closely monitor the eggs as you heat things through. You want things to just start forming a thickened sauce. Residual heat will do a little work.
Serve immediately. Garnish with lemon juice, grated parm, black pepper, and a lil bit of parsley.

Notes

Cheffin' it up! Based on a recipe from the 17 Treford Place gang.

Nutrition Data

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  "serving": "1 serving"
}

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  "nutritionEntries": []
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  "name": "Pasta - Breakfast pasta with eggs",
  "lastEditedTime": "2024-10-15T14:16:53.522Z",
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  "ingredients": [
    "100 g spaghetti\n",
    "3 tbsp olive oil\n",
    "3 cloves garlic\n",
    "10 grams lemon zest (from 1 lemon)\n",
    "ground black pepper, to taste\n",
    "2 eggs\n",
    "2 tbsp lemon juice (juice from 1/2 lemon ish)\n",
    "30 grams parmesan (other hard cheeses work great too!)\n",
    "40 grams spinach\n",
    "10 grams parsley\n"
  ],
  "method": "*   Salt your pasta water, bring to a boil, cook pasta\n*   In a large fry pan, at low heat (Salton cooktop level 3), heat oil, crush garlic into it, add lemon zest and black pepper, infuse for 6 minutes or so, until garlic just starts to become brown. Take it off the heat once it does start to brown.\n*   While oil is infusing, prep other ingredients. Whisk eggs together. Juice lemon. Grate parmesan. Rinse and then finely chop spinach and parsley.\n*   Set aside a bit of grated parmesan and chopped parsley for garnish.\n*   Once pasta is done cooking, first grab 3 tbsp of salty pasta water, and toss that water into the large fry pan with the infused oil\n*   Drain the pasta (don't worry about draining it fully to be honest), then add the pasta to the infused oil, toss to coat.\n*   Turn fry pan back onto heat (Salton cooktop level 3). Add the parmesan, stir till just starting to melt. Add the lemon juice, stir to combine (this should cool things down a little bit).\n*   First testing to ensure the pasta isn't too hot, and letting it cool if needed, add the whisked eggs in, and stir to combine. Then put the heat at 3 - this should *gradually* cook the eggs. You want to to avoid scrambling them!\n*   Soon after adding the eggs, I like to add the spinach so that it cooks a little. Any earlier and the sauce gets a little green, any later and I don't love the texture, doesn't feel cooked enough.\n*   Closely monitor the eggs as you heat things through. You want things to *just* start forming a thickened sauce. Residual heat will do a little work.\n*   Serve immediately. Garnish with lemon juice, grated parm, black pepper, and a lil bit of parsley.\n",
  "notes": "*   Cheffin' it up! Based on a recipe from the 17 Treford Place gang.\n",
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