Simple Arugula Egg Pasta
Simple Arugula Egg Pasta
A Delicious One-Bowl Lunch: Arugula Egg Pasta with Scrambled Eggs – Perfect for Beginners and Dorm Cooking
Create a wonderfully flavorful pasta using just eggs with this simple recipe.
Ingredients- 2 servings Pasta (200g)
- 5 large Eggs
- 4-5 cloves Garlic
- 5g Arugula
- 1 tsp Black Pepper
For Boiling Pasta- 4 Tbsp Olive Oil
- 1 Tbsp Salt
- 1/2 Tbsp Chicken Stock (optional, for enhanced flavor)
- 1.5 – 2 Liters Water
- 4 Tbsp Olive Oil
- 1 Tbsp Salt
- 1/2 Tbsp Chicken Stock (optional, for enhanced flavor)
- 1.5 – 2 Liters Water
Cooking Instructions
Step 1
First, separate the egg whites from the yolks of the 5 eggs. Whisk each part thoroughly in separate bowls until smooth. The yolks will be used to enrich the pasta with a creamy, savory flavor, while the whites will be cooked into fluffy scrambled eggs for texture and visual appeal.
Step 2
Thinly slice the garlic cloves. Wash the arugula thoroughly, pat it dry, and finely chop it for garnish. The peppery bite of arugula will beautifully cut through the richness of the pasta.
Step 3
In a large pot, bring 1.5 to 2 liters of water to a boil over high heat. Add 4 tablespoons of olive oil, 1 tablespoon of salt, and optionally, 1/2 tablespoon of chicken stock. Boiling the pasta in this seasoned water will infuse the pasta itself with flavor from the start.
Step 4
Once the water is at a rolling boil, add the 200g of pasta. Give it a gentle stir initially to prevent the strands from sticking together.
Step 5
Cook the pasta until it reaches your desired tenderness. I prefer a softer texture, so I cooked mine for about 10 minutes, but feel free to adjust the cooking time. Stir occasionally as it cooks to ensure even cooking and prevent clumping. Reserve about 1 cup of the pasta water before draining; this starchy water is a secret ingredient for creating a silky sauce.
Step 6
While the pasta is cooking, heat 2 tablespoons of olive oil (from the total amount listed) in a skillet over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden. Once the garlic has infused the oil with its aroma, add the drained pasta to the skillet and stir-fry for 1-2 minutes, allowing the pasta to absorb the garlicky essence.
Step 7
If the skillet seems dry while stir-frying the pasta, gradually add 2-3 tablespoons of the reserved pasta water. This starchy liquid will help create a cohesive sauce that clings beautifully to the pasta strands and keeps everything moist.
Step 8
Now, for a rich and creamy finish. Pour the whisked egg yolks into the skillet with the pasta and sprinkle with 1 teaspoon of black pepper. Quickly toss and stir to combine as the heat gently cooks the yolks, coating the pasta in a luscious, savory sauce. Be mindful not to overheat, as this can scramble the yolks too much.
Step 9
Next, prepare the egg white scramble. In a separate small pan over low heat, cook the whisked egg whites, stirring gently, until they form soft curds. Sprinkle lightly with pepper. These fluffy white curds will add a delightful texture and visual contrast when placed on top of the pasta.
Step 10
Finally, plating! Arrange the sauced pasta attractively in the center of a plate. Create a ring around the pasta with the fluffy egg white scrambles. Garnish generously with the fresh, chopped arugula. This simple yet elegant Arugula Egg Pasta is ready to be enjoyed – a beautiful and delicious meal made with ease!
