Keto Pasta with Eggs, Tomato and Chimichurri
A rustic one-skillet pasta dish combining al dente bow tie pasta with scrambled eggs and a fragrant tomato-spice sauce. Garlic-forward chimichurri and paprika create warmth and complexity, while eggs add richness and protein. Serve family-style for weeknight dinners or casual gatherings. This version layers flavors simply, letting quality oil and fresh spices shine through the creamy egg coating.
Ingredients
- 6 ½ cups water, boiling
- 1 tsp salt, for pasta water
- 1 tsp olive oil or neutral oil, for pasta water
- 1 lb bow tie pasta, driedgluten-free pasta500ggluten-free
- 4 tbsp olive oil or neutral oil, for sauce
- 1 tbsp butter, unsalted
- 2 tbsp tomato paste
- 1 pinch black pepper, generous
- 1 tsp chimichurri, dried herb blenddried oregano0.75 tspsubstitution
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- ½ tsp sweet paprika
- 4 whole eggs, large, room temperature
- ½ tsp salt, for sauce
Instructions
- 1
Bring water to boil in a saucepan, covered.
- 2
Add salt, oil, and bow tie pasta. Stir gently.
- 3
Cook 7 to 10 minutes until al dente. Drain and set aside.
- 4
Heat oil and butter in a skillet over medium heat until butter melts.
- 5
Add tomato paste and stir for 1 minute.
- 6
Mix in black pepper, chimichurri, and paprika thoroughly.
- 7
Add eggs and salt, stirring until cooked through.
- 8
Add drained pasta and lower heat.
- 9
Mix until spices incorporate evenly throughout.
- 10
Turn off heat and serve immediately.
Tips
Drain pasta 1-2 minutes before al dente so residual heat finishes cooking while mixing with hot sauce and eggs.
Whisk eggs lightly before adding to ensure they cook evenly and coat the pasta uniformly throughout.
Remove from heat while pasta still glistens with egg; carryover heat continues cooking and prevents rubbery eggs.
Good to Know
Refrigerate in airtight container up to 2 days. Reheat gently in skillet over low heat with splash of water to restore creaminess.
Prepare tomato-spice mixture up to 8 hours ahead. Cook pasta and assemble just before serving for best texture.
Finish with fresh parsley, red pepper flakes, or additional paprika. Serve with crusty bread to catch pooled oil-egg sauce.
Common Mistakes
Use first-boil water to avoid starchy residue dulling flavors in finished dish.
Keep heat at medium or lower when cooking eggs to prevent rubbery, separated curds instead of creamy coating.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh eggs instead of large?
Yes, use 4 medium or 3 extra-large eggs to maintain similar egg-to-pasta ratio. Cooking time may vary by 1-2 minutes depending on size and how you prefer them cooked.
What if I don't have chimichurri?
Combine 0.5 teaspoon dried oregano with 0.25 teaspoon garlic powder and 0.25 teaspoon red pepper flakes for similar herbaceous warmth. Fresh parsley added at end is also effective.
How long does leftover pasta keep?
Refrigerate up to 2 days. Reheat over low heat with a splash of water or olive oil to restore creaminess. Texture degrades after 3 days as eggs dry out and pasta absorbs remaining moisture.