Noodles and Eggs recipe

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Ingredients

1 ½ cups elbow macaroni
1 tablespoon butter
¼ teaspoon paprika
salt and ground black pepper to taste
4 large eggs, lightly beaten

Nutrition Info

243.4 calories
carbohydrate: 29.9 g
cholesterol: 193.6 mg
fat: 8.5 g
fiber: 1.3 g
protein: 11.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 92.9 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  2. Melt butter in a skillet over medium heat. Spoon cooked pasta over the butter, without stirring. Season pasta with paprika, salt, and pepper.

  3. Pour eggs over pasta and cook, without stirring, until eggs begin to set, about 2 minutes. Cook and stir eggs and pasta until eggs are nearly set, about 5 minutes. Cover skillet and remove from heat, allow to sit until eggs are set, 2 to 5 minutes.

Recipe Yield

4 cups

Recipe Note

This is my ultimate comfort food, thanks to years of enjoying it as a child. While the flavors aren't sophisticated, they're satisfying. This basic dish is virtually fail-proof and is a great way to use up leftover pasta as a side or can be a quick meal in a pinch. In my family, it was served with ketchup, but feel free to jazz it up with your favorite vegetables for a nutritious variation.

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