Pasta with garlic and eggs

Pasta with garlic and eggs is a traditional and simple dish that has won over palates in various Latin American countries. Its origin is related to the need to create quick and economical meals that make use of basic ingredients like pasta, garlic, and eggs. In different regions, this recipe may vary slightly and goes by different names: in Mexico it is often known as "pasta al ajillo con huevo", while in Colombia and Venezuela it is simply called "pasta con huevo y ajo". In other countries like Argentina or Chile, the recipe is consumed in its most basic version or enriched with cheese and spices.

This dish reflects the Italian influence on Latin American cuisine, adapting local ingredients and home-style techniques. The combination of garlic fried in olive oil with scrambled eggs and pasta creates a mix of flavors that is both nutritious and comforting, perfect for any time of the day.

How to Make Pasta with Garlic and Eggs

To begin this recipe, we must first boil the dry elbow macaroni in a pot of boiling water with salt, until it is al dente.

In a small skillet, heat olive oil and add the chopped garlic to sauté it for a moment, being careful not to let it burn so it releases all its aroma.

Once the garlic is ready, drain the pasta and add it to the skillet, mixing all the ingredients well so they integrate perfectly.

Add the beaten eggs, stirring constantly so they cook with the heat from the pasta and the oil, forming a creamy texture.

Finally, season with salt and pepper to taste and sprinkle with grated Parmesan cheese to enhance the flavor before serving.