Pasta and Eggs

Details
Category: Cooking
pasta-and-eggs
3 tb Butter
1 Garlic Clove, Crushed
2 tb Fresh Parsley, chopped
1 ts Basil
1 ts Oregano
1/2 ts Marjoram
6 oz Spaghetti or Fettuccine
4 Eggs, beaten
1/4 c Grated Parmesan Cheese
1/2 ts Salt

Make this dish in small batches. It produces a creamier product. Too much hot spaghetti will cook the eggs to fast.
  1. Combine the 4 eggs, oregano, basil, and marjoram in a bowl and beat.
  2. Cook the pasta in plenty of salted water until aldente (about 10 min.)
  3. Meanwhile melt the butter in a large heavy skillet; add the garlic and saute 1 minute. Turn off the heat and stir in the parsley.
  4. Drain the pasta and add it to the skillet, and stir well. Pour the egg mixture and cheese over the pasta; sprinkle with salt to taste. Stir constantly until eggs coat the pasta and begin to set in a few places.

Serve at once. Sprinkle with freshly ground black pepper. A variation on
this would be to saute a small can of minced clams along with the garlic.