Description
A cozy and savory breakfast pasta made with tender spaghetti, wilted spinach, sweet peas, and a silky egg cream sauce. This simple one-skillet dish is comforting, quick, and perfect for a satisfying start to the day.
Ingredients
2 teaspoons olive oil
2 large garlic cloves, thinly sliced
1 bunch spinach (about 3 ounces), rinsed and torn
Kosher salt
2 1/4 cups chicken broth or water
4 ounces spaghetti
2 egg yolks
1/4 cup half and half
1/2 cup frozen peas
Freshly ground black pepper
Grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for about 1 minute until fragrant.
- Add spinach in batches, stirring until wilted before adding more.
- Season with a pinch of kosher salt, then pour in the chicken broth or water. Cover and bring to a gentle simmer.
- Add spaghetti directly to the skillet. Cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- In a small bowl, whisk together egg yolks and half and half until smooth.
- Stir frozen peas into the pasta and cook for about 1 minute until heated through.
- Remove skillet from heat and quickly stir in the egg mixture, tossing continuously to create a silky sauce.
- Season with black pepper and additional salt if needed. Serve immediately topped with grated Parmesan cheese.
Notes
Use vegetable broth instead of chicken broth to keep the dish fully vegetarian.
Add cooked turkey, seasoned ground chicken, or mushrooms for variation.
Swap spinach with kale or arugula for a different texture.
Reheat gently over low heat with a splash of liquid to maintain a creamy texture.
Avoid overheating to prevent the eggs from scrambling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 210 mg
