After the holidays, it is always nice to have a few quick and simple dinner recipes that are almost effortless. Mushroom, Egg, and Cheese Spaghetti is my version of Spaghetti Carbonara, an easy pasta dish which I can't have because I am allergic to red meat, including bacon. Even without the bacon, this recipe is tasty and satisfying. The eggs act as the sauce, and give the dish a delicious creaminess. Add or subtract any vegetables you like, although of course if you leave out the mushrooms the name of the recipe won't be the same! You can top each serving with more shredded cheese to make the pasta even heartier. This would be a great meal for January 4th, which is National Spaghetti Day!
Mushroom, Egg, and Cheese Spaghetti
8 oz. spaghetti
1 T. butter
1-2 T. olive oil
1/2 medium onion, chopped
8 oz. mushrooms, chopped
6-8 oz. baby greens (I used a spinach and baby kale blend)
1/2 C. shredded sharp cheddar cheese
salt and pepper
Cook the spaghetti to desired doneness as directed on the package.
In a large skillet sauté the onion and mushrooms in butter and oil over medium heat until the onion begins to soften. Add the baby greens and allow them to wilt. Turn the heat to low and cover.
Drain the spaghetti and add into the skillet. Crack the eggs on top of the spaghetti and stir the mixture together, allowing the eggs to coat the spaghetti. The heat of the pasta will cook the eggs.
Add the cheese to the pasta mixture and fold it in until it melts completely. Add salt and pepper to taste and serve immediately. Serves 2-3.