Fabri's Tomato Egg Cream Pasta

Name: Fabri's Tomato Egg Cream Pasta
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Short pasta (e.g., paccheri), 2 servings; 2–3 eggs; Canned tomato sauce (or tomato puree), 1 cup; 2 tbsp heavy cream; 3–4 perilla leaves; a little water; a little salt

A unique pasta that maximizes softness by adding cream to moist water-scrambled eggs and a tangy tomato sauce.

🙋 Recommended for

⭐ For those who want to enjoy the guaranteed delicious combination of tomato and egg in a more sophisticated and refined dish.
⭐ For those looking to try a unique and smooth pasta dish beyond the usual tomato or rosé pasta.

20 min Difficulty Easy Noodles & bunsik

Main ingredients 🥩

pastaeggstomato sauceheavy creamperilla leaves

Tags 🏷️

super simple pasta Italian

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Short pasta (e.g., paccheri), 2 servings
2–3 eggs
Canned tomato sauce (or tomato puree), 1 cup
2 tbsp heavy cream
3–4 perilla leaves
a little water
a little salt

Recipe 🍳

Bring a large pot of water with plenty of salt to a boil, cook the pasta until al dente, then drain, reserving some of the pasta cooking water.
Crack the eggs into a bowl, add a pinch of salt, and beat well until smooth.
In a heated pan, instead of oil, add 2 tbsp water, then pour in the egg mixture. Cook over low heat, stirring gently, to create moist, soft scrambled eggs. Transfer to a plate.
Pour the canned tomato sauce into a deep pan, add a ladleful of the warm reserved pasta water, and bring to a boil, adjusting the consistency.
When the sauce starts bubbling, add 2 tbsp heavy cream and stir well to create a smooth pink creamy tomato sauce.
Add the cooked pasta to the sauce pan and cook, tossing gently, until the sauce coats the pasta evenly and is absorbed.
Just before turning off the heat, add the prepared moist scrambled eggs and the thinly sliced perilla leaves, and gently toss to combine.

Cook the pasta in salted water and reserve some pasta water.
Instead of oil, add a little water to a pan and gently scramble the eggs until moist and soft.
Mix the tomato sauce with pasta water and heavy cream and bring to a boil, then add the pasta, scrambled eggs, and perilla leaves, and toss lightly.

Cooking tips 💡

When making scrambled eggs, instead of oil, add a little water and turn off the heat while still moist; this prevents them from becoming dry and helps them blend softly into the sauce.
As a substitute for basil, fragrant Korean perilla leaves make an excellent garnish, neatly cutting the acidity of the tomato sauce – a stroke of genius.

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pasta eggs tomato sauce heavy cream perilla leaves

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