Ingredients
Scale
- 10 oz. of spaghetti, cooked until al dente
- 4 eggs, beaten
- 5 cloves minced garlic (use more or less to taste! 4 cloves gives it a pretty strong garlic flavor)
- 4 T chopped fresh parsley
- 2 T olive oil
- 2–3 T reserved pasta water
- 6 T grated Parmesan
- 1/2 t oregano
- 1/2 t seasoning salt
- 1/2 t onion powder
- 1/2 t garlic powder
Instructions
- Cook spaghetti until al dente.
- In a large saucepan (preferably one with higher sides), heat the olive oil over medium-high heat.
- Add minced garlic and oregano, garlic powder, onion powder, and seasoning salt. Cook, stirring continuously, for 1-2 minutes or until fragrant.
- Add parsley and and 1 T of pasta water. (Or regular water if you’re like me and forget to reserve the water 99% of the time.)
- Add cooked spaghetti, beaten eggs and Parmesan.
- Toss well using tongs and continue cooking until eggs are set, 1-3 minutes.
- Season to taste with salt and pepper and serve while hot.