Rating
Published Apr 2nd
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 cups Calories 243.4
This is my ultimate comfort food, thanks to years of enjoying it as a child. While the flavors aren’t sophisticated, they’re satisfying. This basic dish is virtually fail-proof and is a great way to use up leftover pasta as a side or can be a quick meal in a pinch. In my family, it was served with ketchup, but feel free to jazz it up with your favorite vegetables for a nutritious variation.
Recipe Ingredients
- 1 ½ cups elbow macaroni
- 1 tablespoon butter
- ¼ teaspoon paprika
- salt and ground black pepper to taste
- 4 large eggs, lightly beaten
Cooking Directions
- 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- 2 Melt butter in a skillet over medium heat. Spoon cooked pasta over the butter, without stirring. Season pasta with paprika, salt, and pepper.
- 3 Pour eggs over pasta and cook, without stirring, until eggs begin to set, about 2 minutes. Cook and stir eggs and pasta until eggs are nearly set, about 5 minutes. Cover skillet and remove from heat; allow to sit until eggs are set, 2 to 5 minutes.
Nutrition Facts
- Calories 243.4
- Carbohydrate 29.9 g
- Cholesterol 193.6 mg
- Fat 8.5 g
- Fiber 1.3 g
- Protein 11.5 g
- Saturated Fat 3.5 g
- Sodium 92.9 mg
- Sugar 1.5 g