Food & Cooking Recipes Ingredients Pasta and Grains Tagliatelle with Herbs and Buttery Egg Sauce 3.1 (31) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 12 mins Total Time: 12 mins Servings: 2 Ingredients 8 ounces fresh or 6 ounces dried egg tagliatelle Coarse salt and freshly ground pepper 1 stick unsalted butter 3 large eggs, lightly beaten ¼ cup mixed fresh herbs, such as whole flat-leaf parsley leaves and chopped chives Directions Cook pasta in a large pot of generously salted water until al dente. Reserve 1/4 cup pasta water and drain pasta. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add eggs and 1/2 teaspoon salt and cook, undisturbed, until edges of eggs begin to set, about 30 seconds. Remove from heat and gently stir a few times to break up eggs into large strands. (Eggs should be undercooked and very wet.) Immediately add hot pasta and herbs to skillet. Season with pepper and toss to evenly coat pasta with sauce and herbs. If necessary, add enough reserved pasta water, a small amount at a time, to lightly coat pasta. Divide between 2 plates and serve immediately. Rate it Print