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This 4-Ingredient “Poor Man’s Spaghetti” Is Easier and Better Than Carbonara

Name: This 4-Ingredient “Poor Man’s Spaghetti” Is Easier and Better Than Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 8 ounces spaghetti; 3 tablespoons unsalted butter; 4 large eggs; 1/2 teaspoon kosher salt, plus more for pasta cooking water; 1/4 teaspoon freshly ground black pepper, plus more for garnish; 1 cup (2 ounces) grated Pecorino Romano cheese or Parmigiano-Reggiano cheese, plus more for garnish

This easy spaghetti alla puveriello recipe (aka “poor man’s spaghetti”) uses pantry staples to create a creamy, low-effort pasta dinner in under 30 minutes.

25 min total 10 min prep 15 min cook 2 576 cal

Ingredients

2 serv.

8 ounces spaghetti
3 tablespoons unsalted butter
4 large eggs
1/2 teaspoon kosher salt, plus more for pasta cooking water
1/4 teaspoon freshly ground black pepper, plus more for garnish
1 cup (2 ounces) grated Pecorino Romano cheese or Parmigiano-Reggiano cheese, plus more for garnish

Instructions

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1 Bring a medium pot of salted water to a boil over high heat. Add the spaghetti and cook according to package directions for al dente, stirring occasionally. Reserve 1 cup of the pasta cooking water, then drain the pasta.
2 While the pasta cooks, melt the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and sprinkle evenly with the salt and pepper. Cover the skillet, reduce the heat to medium-low, and cook without disturbing until the whites are set and yolks are still runny, 2 to 4 minutes. Remove from heat. Transfer 2 of the eggs to a plate; set aside.
3 Add the cooked pasta, cheese, and 1/2 cup of the reserved pasta cooking water to the eggs in the skillet. Stir vigorously, breaking up the egg whites into small pieces and adding additional pasta cooking water as needed until a creamy sauce forms, 1 to 2 minutes. Divide the pasta evenly between 2 bowls and top each with one of the remaining reserved cooked eggs. Garnish with more black pepper and cheese and serve immediately. Refrigerate leftovers in an airtight container for up to 2 days. Love the recipe? Leave us stars and a comment below!