1 lb pasta, something strong enough to hold up such as penne or linguine
6 to 8 eggs
1 TBSP olive oil
Fresh herbs, chopped fine (Rosemary, thyme, sage, parsley)
Pecorieno cheese, Locatelli is my favorite
Salt, to taste
Break eggs into a big bowl add 1/8th tsp kosher salt per egg and whisk
Cook pasta aldente as it will cook a bit more in the pan with the eggs.
Put oil in non stick pan then put the cooked, hot pasta in. Pour eggs in and keep on low heat. Keep stiring the pasta until the eggs are almost cooked. Then add your herbs, grate some cheese. Keep stirring. You don't want scrambled egg on pasta, it will be like a sauce.
Plate, grate some additional cheese and drizzle olive oil on top.
Pairs Well With
We would go to our favorite restaurant every Sunday for breakfast and everyone would order "Pasta Mama", so I worked on it until I perfected the recipe. My family much prefers mine to the restaurants now.
These is all the ingredients we ever use, but you can add avacado, bacon, diced breakfast meats, pine nuts, sauteed vegetables, whatever you like.