Pasta with Egg and Shallot

In the tradition of pasta carbonara, I took cooked pasta and uncooked eggs and came up with this.

It’s not really the same as carbonara: as you can probably see, the eggs get more scrambled than saucy, although I’m sure you could avoid that if you wanted to.

As for me, it had all the perfect elements of a scramble and carbonara: I felt it was eggy enough to eat for breakfast, treating the pasta as more of an omelette filling than the main portion of the dish, but you could just as easily serve it for dinner.

I think the sweet shallots bring a great element to the dish: it’s a very delicate combination of flavors, but it works well.

Pasta with Egg and Shallot

4 oz. uncooked pasta
2 eggs, lightly whisked
1 shallot, minced
1 tsp. olive oil
salt and pepper

Cook the pasta in salted, boiling water until al dente. Reserve a few tablespoons of the starchy water.

Meanwhile, in a skillet, heat the olive oil and sauté the shallot with a bit of salt. Turn the heat off. Add the cooked pasta to the hot skillet and toss with the oil and shallot until combined. Pour in the eggs and mix together until the eggs are just cooked. Season with salt and pepper.