Creamy Pasta with Egg– AKA the Easiest Pasta You’ll Ever Make


I am known to dabble in the kitchen as my creative outlet. It generally relieves my stress and gives me something to do other than grad school. Sometimes, however, this results in Eric walking in on me swearing like a sailor and attending to 4 different pots on the stove because I just had to make something with 30 ingredients on a school night. But Eric, I just wanted to try homemade Naan tonight… as I realize it’s already 8:00 and I have several exams to study for.

Sometimes, I manage my time a little better and realize that I have a busy evening ahead of me, and it’s best to make something as easy as possible that is still satisfying. That’s where this pasta comes in. My mom used to make us this pasta every time my Dad was out of town and we needed an easy dinner that takes no time at all to whip up and uses ingredients that we always have on hand. She grew up eating this pasta when her Mom was in the same predicament. It’s so simple it’s barely a recipe! But, simple pasta is all the rage these days (Cacio e pepe, anyone?).


This pasta is so creamy, so buttery, and yet so simple. I’ve been known to make this for breakfast, lunch, dinner, and my personal favorite: midnight snack. It takes only 10 minutes from start to finish, and the end result is a creamy bowl of pasta that you keep refilling for seconds.

It’s not exactly something you serve up for a dinner party, but it’s one of the foods that keeps you going through the hustle and bustle of everyday life. As much as I love spending hours in the kitchen on fancy meals, there is no shame in simple comfort food. There have been many times when Eric has walked in the apartment and smelled the starchy, buttery smell of this pasta and instantly grinned because he couldn’t wait to dig in. Once you start making it, you’ll see. People around you always want a bite.


Creamy Pasta with Egg

Serves 2 


1/2 lb cavatappi, penne, or macaroni noodles

4 Tablespoons salted butter

1 large egg

Salt and pepper, to taste


  1. In a medium pot seasoned generously with salt, cook the pasta until al dente.
  2. Drain the noodles, reserving 1-2 Tablespoons of the pasta water. Immediately throw the noodles back into the pot and put it back on the stove over very low heat.
  3. Add the butter and egg, and stir for 1-2 minutes just until the egg is barely cooked.
  4. Season with additional salt (if needed) and a generous amount of freshly cracked black pepper.

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