Pasta with 5 Minute Miracle Sauce

This lovely pasta with its silky, creamy sauce is phenomenally easy. Very similar to a carbonara. The hot pasta cooks a mixture of egg and cheese in a matter of seconds. The zing of lemon juice brightens it up and adding your favorite flavors makes this pasta deliciously unique to you.

While I added spicy Italian sausage, mushrooms, sweet sun-dried tomatoes and peppery arugula, you can add absolutely anything that appeals to you. Perhaps you have a bit of leftover broccoli from last night's dinner. Add it into your pasta.

SIMPLE, FRESH INGREDIENTS

Maybe you have a remnant of some rotisserie chicken from Tuesday night. It will go well in your pasta also.

I HAD AN SMALL AMOUNT OF ITALIAN SAUSAGE AND MUSHROOMS. PERFECT FOR THIS PASTA

While Parmesan cheese is listed here, any similar cheese also works. Think Asiago or Reggiano. You could even use goat cheese for that tart creaminess if you prefer.

THE SAUCE IS SOOOO EASY □

Any pasta will work, but a heartier pasta like a rotini or ziti style work best to make sure all that delectable sauce has something substantial to stick to. 

THE HOT PASTA COOKS THE RGG MIXTURE, MAKING A SILKY SAUCE

Try this with your kids, letting them crack the egg and mix in the cheese, then have them stand back while you add the hot pasta and watch the magic happen.

Thick, creamy sauce with that steamy pasta that is truly a miracle in the making.

My Pyrex mixing bowls come in handy on the regular.

Love my set of Kitchenaid pots & pans.

Have a spider makes pulling pasta out of boiling water a breeze.

Pasta with Miracle Sauce
2-4 portions depending on your "mix-ins"

​
8 ounces pasta of choice, (rotini or ziti style pastas work best with this sauce)
1 large egg
1/4 to 1/2 cup finely grated (or powdered) Parmesan cheese depending on how cheesy you like it
Juice of 1/2 lemon 
1 tablespoon olive oil
Freshly ground black pepper to taste
Sea salt to taste (taste before adding any salt as the parmesan is quite salty)




Additions of your choice:
Cooked sausage crumbles
​Rotisserie chicken, shredded
Bacon, crisped
Cooked mushrooms
Arugula or baby spinach
Sun dried tomatoes
Roasted red peppers
Olives




Cook pasta according to package directions in a large pot with nicely salted water.


While the pasta cooks,  make the sauce. Crack an egg into a large bowl, then add the grated parmesan, lemon juice,  olive oil and black pepper.  Mix well to combine.


As soon as the pasta is cooked, use a slotted spoon or spider (see below) to scoop out of the water and immediately add to the sauce. Mix to combine and the heat of the pasta will cook the egg and melt the cheese.  Add a small amount of the hot pasta water if your sauce seems thicker than you'd like.


As you stir, add in your mix-ins of choice. I love arugula or spinach,  which begins to wilt as soon as it hits the hot pasta.


A nice addition is crumbled cooked sausage, but you could also add shredded rotisserie chicken or leave this totally vegetarian.


I also added some sun dried tomatoes, but olives or roasted red peppers would be amazing.


Serve immediately. I even enjoy this at room temperature or cold the next day. It makes a great leftover lunch.