This Boursin e Pepe Pasta is so creamy and swoon worthy!

Pasta With Egg Recipe Ingredients - 2 cups pasta (spaghetti or any type you prefer) - 2 large eggs - 1/4 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Instructions - Cook pasta according to package instructions until al dente; drain and set aside. - In a bowl, whisk together eggs, Parmesan cheese, salt, and pepper until well combined. Full Recipe on...

Difficulty Level: EasyTotal Time: 30 minutesServing Size: 2-4 servingsIngredients: • 1/2 lb. spaghetti, bronze cut • Juice of 2 lemons • 6 tbsp. salted butter • 3/4 cup Parmigiano Reggiano, grated • 1/2 tsp. lemon zest • 1 tbsp. Italian parsley, finely choppedDirections:1. Bring a large pot of water to a boil, add plenty of salt. Cook spaghetti until it’s al dente. Reserve 3/4 cup pasta water.2. Drain the spaghetti and add it back to the pasta pot along with the lemon juice, butter and 1/4…

These Amish egg noodles are creamy, comforting, and delicious! The simple blend of parsley and butter is the perfect coating for tender pasta.

To cook dried pasta nests perfectly, use a large pot, a pasta insert, and follow the 4:1:1 pasta ratio. Here's how.

Spaghetti Nests: These perfectly portioned spaghetti nests can be prepared well in advance and stored to make a good warm filling meal, for one of these busy days where hunger rules over time. These nests make a good packed meal for school lunches or on the go. I u…

This 20-minute lemon pasta is a fresh, simple meal made with just a handful of ingredients - garlic, Parmesan, heavy cream, and butter!

All the comfort of a heaping plate of pasta in a miniature, muffin-sized serving. This recipe submission to our America's Best Lost Recipes contest relies on a muffin tin to transform cooked pasta into individual cheesy baked pasta cups studded with prosciutto and sage.

Arguably, carbonara is the best pasta dish to put an egg on and call brunch. After all, the traditional recipe calls for a raw egg to bind the sauce together with pancetta (or bacon) and fresh chee…