Pasta with Garlic & Eggs

This is pasta night when you’ve got almost nothing in the house. Pasta, eggs, garlic, olive oil, and Parmesan. Five pantry staples that come together in the time it takes to boil water.

The trick is tossing the beaten eggs with the hot, just-drained pasta so the residual heat gently cooks them into a silky coating, similar to a stripped-down carbonara. You want the eggs to set into a creamy sauce that clings to every strand, not scrambled chunks. Work fast and toss constantly.

The garlic gets a quick saute in olive oil, just long enough to turn fragrant and golden. Pull it off the heat before it browns. Burnt garlic tastes bitter and acrid, and in a dish this simple, there’s nowhere for that flavor to hide.

Pro Tips

• Reserve a splash of starchy pasta water before draining. If the egg coating looks dry, a tablespoon of pasta water loosens everything up.
• Toss the pasta, hot garlic oil, eggs, and Parmesan together off the heat. Direct heat from the stove will scramble the eggs instead of creating a sauce.
• Use a long pasta shape like spaghetti or linguine. The egg sauce clings better to long strands than to short shapes.
• Grate the Parmesan fresh. Pre-grated cheese from a can won’t melt as smoothly.

Variations

• Add a pinch of red pepper flakes to the garlic oil for a little heat.
• Toss in crispy pancetta or bacon bits for a more traditional carbonara feel.
• Stir in a handful of fresh parsley or basil right before serving for color and freshness.