Ingredients with Measurements:
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for sauce
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add crushed tomatoes, salt, black pepper, and red pepper flakes to the skillet. Stir to combine and bring to a simmer.
4. Crack eggs into a mixing bowl and whisk until well beaten. Pour the eggs into the tomato sauce and stir continuously until the eggs are cooked and the sauce is thickened, about 5 minutes.
5. Add cooked spaghetti to the skillet and toss with the tomato egg sauce until well coated.
6. Sprinkle grated Parmesan cheese over the spaghetti and toss again.
7. Serve hot with fresh basil leaves for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Saturated Fat: 4g
Cholesterol: 170mg
Sodium: 950mg
Carbohydrates: 60g
Fiber: 5g
Sugar: 10g
Protein: 20g
Substitutions for ingredients:
- Spaghetti: Any pasta shape can be used
- Olive oil: Any vegetable oil can be used
- Onion: Shallots or leeks can be used
- Crushed tomatoes: Diced tomatoes or tomato sauce can be used
- Parmesan cheese: Pecorino Romano or Asiago cheese can be used
Variations:
- Add cooked ground beef or Italian sausage to the sauce for a meaty version
- Add sliced mushrooms or bell peppers to the sauce for a vegetable version
- Use whole wheat spaghetti for a healthier version
Tips and tricks:
- Reserve some pasta water before draining to add to the sauce if it's too thick
- Don't overcook the eggs in the sauce, they should be soft and creamy
- Use a non-stick skillet for easier cleanup
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the pasta from drying out.
Presentation ideas:
Serve in a large pasta bowl and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken
- If the sauce is too thick, add some pasta water or broth to thin it out
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Spaghetti with tomato egg sauce is a classic Italian dish that originated in Rome. It's a simple and budget-friendly meal that was popular among the working class.
Flavor profiles:
Savory, tangy, and slightly spicy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Italian