Name: Simple Italian Pasta with Eggs and Cheese
Prep time: 11 min
Cook time: 11 min
Total time: 22 min
Yield: 4 servings
Cuisine: italian
Ingredients: 8 ounces pasta; 3 large eggs; 1 cup grated cheese (Parmesan or similar); 2 medium carrots (thinly sliced); Salt and pepper to taste

Simple Italian Pasta with Eggs and Cheese

A quick and creamy Italian-style pasta dish made with eggs, cheese, and fresh vegetables. This beginner-friendly recipe comes together in just 20 minutes and requires only basic cooking skills. Perfect for a simple lunch or dinner.

22 min

Easy

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour0/10

Umami7/10

Spicy2/10

🥄 Texture

Silky and creamy — the gently cooked eggs and starchy pasta water form a smooth sauce that coats each strand. Thinly sliced carrots add a slight crisp, providing a contrast to the otherwise soft, tender pasta.

👃 Aroma

Warm, savory notes of aged cheese and cooked egg dominate, with a toasty, slightly sweet undertone from the sautéed carrots. Freshly cracked black pepper adds a sharp, aromatic accent.

🍷 Pairs Well With

A crisp, unoaked white wine such as Pinot Grigio or Vermentino; alternatively a light, citrusy sparkling water or a mild Italian lager.

🥗 Side Dishes

A simple arugula salad with lemon vinaigrette to cut the richness, crusty country bread or focaccia for sopping up the sauce, or roasted seasonal vegetables (e.g., zucchini, bell peppers) as a warm accompaniment.

Instructions

Fill a large pot with water, add a pinch of salt, and bring it to a boil over high heat.

Add the pasta to the boiling water and cook according to the package directions until soft. Drain the pasta in a colander and set aside, reserving 1 cup of the pasta cooking water.

While the pasta cooks, slice the carrots thinly. In a large pan, heat 2 tablespoons of oil over medium heat, add the carrots, and cook for 3-4 minutes until slightly softened. Season with salt and pepper.

In a small bowl, crack the eggs and beat them together with a fork. Add the cooked pasta and sliced carrots to the pan with the eggs. Pour in half of the reserved pasta water and stir everything together over low heat for 2-3 minutes until the eggs cook slightly and create a creamy sauce. Add the grated cheese and stir well. If the sauce is too thick, add a little more pasta water.

Taste and adjust the seasoning with salt and pepper if needed. Serve immediately while warm.