Onion Egg Cream-Style Pasta

Steps

How to make it

Prep 8 min · Cook 14 min

1. Cut 0.5 onion into fine strips. Beat 2 eggs with a pinch of salt and black pepper.
2. Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti until al dente. Drain and reserve ½ cup pasta water.
3. Heat a skillet over medium-high heat. Add 1.5 tbsp olive oil and sauté the onion 3–4 minutes until translucent with lightly caramelized edges.
4. Turn off the heat and move the pan off the burner. Add the beaten eggs and 2–3 tbsp pasta water; stir quickly into a thick egg sauce (high pan heat will scramble the eggs).
5. Add the drained pasta and toss quickly until the egg coats every strand; if too thick, add 1–2 more tbsp pasta water.
6. Taste and adjust salt; sprinkle a pinch of black pepper.
7. Plate while hot.

Tips & storage

Make it easier

• High pan heat will scramble the eggs—keep the pan off direct heat when adding them.
• 1 tsp grated cheese at the end nudges the flavor toward Western egg pasta.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best fresh; reheated pasta dries out—not ideal for bento.

Substitutions

Optional add-ins