This 4-Ingredient “Poor Man’s Spaghetti” Is Easier and Better Than Carbonara

Bring a medium pot of salted water to a boil over high heat. Add the spaghetti and cook according to package directions for al dente, stirring occasionally. Reserve 1 cup of the pasta cooking water, then drain the pasta.

While the pasta cooks, melt the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and sprinkle evenly with the salt and pepper. Cover the skillet, reduce the heat to medium-low, and cook without disturbing until the whites are set and yolks are still runny, 2 to 4 minutes. Remove from heat. Transfer 2 of the eggs to a plate; set aside.

Add the cooked pasta, cheese, and 1/2 cup of the reserved pasta cooking water to the eggs in the skillet. Stir vigorously, breaking up the egg whites into small pieces and adding additional pasta cooking water as needed until a creamy sauce forms, 1 to 2 minutes. Divide the pasta evenly between 2 bowls and top each with one of the remaining reserved cooked eggs. Garnish with more black pepper and cheese and serve immediately. Refrigerate leftovers in an airtight container for up to 2 days. Love the recipe? Leave us stars and a comment below!