• 31 Ratings



  • 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.


31 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 2