Pasta with Scrambled Eggs

by with No Comment FoodFood Labs

Ingredients

  1. Fespro Pasta 2 cups
  2. Butter 2 tbsp
  3. Eggs (medium) 2 nos.
  4. Salt to taste

Method

  1. Cook pasta to al dente (soft to bite), according to package directions.
  2. Drain well.
  3. Add butter to the pan, and allow to melt.
  4. Add drained pasta to the pan and mix well with butter.
  5. In a separate bowl, beat eggs well add a pinch of salt to the eggs while beating.
  6. Add the eggs to pan, and mix well.
  7. Return to med heat, add salt to taste, and stir continuously, scraping egg from the bottom, until eggs are scrambled well and cling to the pasta.
  8. Serve immediately.