Just came across this post in Debt Proof Living.
A popular restaurant in West Hollywood, Calif., Hugo’s, has been critically acclaimed for one of its menu items, “Pasta Mama.” The first time I heard of it and read through the ingredients, I thought it was a bit odd. Pasta with eggs? I couldn’t imagine what would prompt people to drive many miles to get it. But they do, saying it’s the best pasta they’ve ever eaten.
I had to try it and, as you might imagine, I loved it. But I don’t drive the 40 miles to Hugo’s to pay $12 (plus tax and tip) for this dish. Instead, I make it myself. From scratch. What a wonderful, simply satisfying dinner entree.
Pasta Mama takes roughly 10 minutes start to finish and feeds two for $2 or less. At that price, you have very little to lose to give it a try. And, chances are really good that you’re going to love it. In fact, I won’t be surprised to hear that you’ve added Pasta Mama to your family’s list of favorite meals.
Pasta Mama
5 ounces pasta, dry or fresh (like fettuccini or spaghetti)
2 eggs, beaten
2 cloves garlic, minced
2 tablespoons chopped fresh parsley (optional)
1 tablespoon olive oil (or melted butter)
1 tablespoon hot water
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground oregano
1/4 teaspoon seasoning salt
1/4 teaspoon onion powder
Prepare pasta according to package directions (or use any kind of leftover pasta). While pasta is cooking, mix seasonings together in a small bowl and beat the eggs in another bowl. Set aside. Pour oil (or melted butter) into a 10-inch sauté pan. Add minced garlic and the mixed seasonings (should be 1 teaspoon). Sauté for 1 to 2 minutes. Add parsley; add pasta with one tablespoon of hot water (if using leftover pasta, make sure it’s hot). Add the beaten eggs. Mix thoroughly. Add Parmesan cheese, cook through and serve.
Variations: Pasta Mama has as many variations as you can imagine. Add any vegetables you would put in an omelet; other cheeses, sausage, bacon, chicken; adjust seasonings to taste. Enjoy! Serves 2.