Simple Pasta and Egg

This is one of my favorite comfort foods that is so quick and simple you will definitely want to give it a tray. It was a facet of my childhood and eating it today instantly transforms me back to my youth. It was also probably one of the first things that I learned to actually cook as a child so it holds a special place in my memories.

Whenever I am waxing nostalgic or just feel like a quick satisfying meal, I always whip up a batch of Mom’s pasta and egg.

Here is what you will need:

2-3 jumbo eggs (depending on how much pasta you use and the size of the eggs – 3 for 1lb. 2 for less) 8-12 oz. of your favorite GF pasta (I like either spaghetti or dry gnocchi shaped from Le Veneziane) Grated Pecorino Romano cheese Fresh cracked black pepper

Let’s get prepping:

Prep is super easy. Simply place a pot of water on the stove, add a pinch of salt, and heat on high until it comes to a rigorous boil. Now that WAS easy.

Let’s get cooking:

Toss your favorite pasta into the water and cook according to the package instructions. A couple of minutes before the pasta will be done, crack your eggs into a bowl and beat them well. Set them aside. Once the pasta is perfectly al dente, quickly (but carefully) drain it in a colander and return it to the pot you were just using. Pour your beaten egg (give it a quick mix again) into the hot pasta. And stir, stir, and stir. The heat from the pasta will cook the egg (but if you have any concerns you can do this over a very low flame). The egg will coat the pasta and provide a bit of bulk. The next step is all up to you. Add a generous portion (a few handfuls) of the grated cheese and a good amount of fresh cracked pepper to your personal taste. I like a lot of cheese and a fair amount of pepper. Give it a stir and serve immediately.

This recipe is perfect for a quick lunch or dinner and a wonderful dish for a busy winter’s day or evening. Serve it with a fresh side salad or some gluten-free garlic bread.