A popular restaurant Hugo’s, in West Hollywood, Calif., has been critically acclaimed for one of its menu items, Pasta Mama.
The first time I heard about it, I thought it was a bit odd. Pasta with eggs? I couldn’t imagine what would prompt people to drive many miles to get Pasta Mama. But they do, insisting, it’s the best pasta they’ve ever eaten.
I had to try it, and as you might imagine, I love it. I would describe it to you here, but it’s indescribable—indescribably delicious, that is.
But I don’t drive to Hugo’s to pay $14 (plus tax and tip) for this dish. Instead, I make it myself, from scratch, following my copycat recipe. What a wonderful, simply satisfying dinner—or breakfast—entree.
Pasta Mama takes all of about 10 minutes from start to finish and feeds two for a total cost of about $1.50.
At that price, you have little to lose if you try it and don’t like it, and chances are really good that you’ll 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. Serve it once a week and your grocery budget will love you.
- 5 oz pasta dry or fresh, like fettuccini or spaghetti
- 2 eggs beaten
- 2 cloves garlic minced
- 1/4 tsp garlic powder
- 1/4 tsp ground oregano
- 1/4 tsp onion powder
- 1/4 tsp seasoning salt
- 2 tbsp fresh parsley chopped
- 1 tbsp olive oil or butter
- 1 tbsp hot water or pasta water
- 1 tbsp grated Parmesan
- 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 both aside.
- Pour oil (or melt butter) in a 10-inch saute pan. Add minced garlic and the entire amount of seasoning mix (should be 1 teaspoon total).
- Saute for 1 to 2 minutes.
- Add parsley; add hot pasta right out of the cooking water along with one tablespoon of hot water. (If you are using leftover pasta, make sure it is hot!)
- Add the beaten eggs. Mix thoroughly, tossing it in the pan using tongs.
- Add Parmesan. Toss and allow to cook for an additional 30 seconds. Serve immediately.
Question: Is there a dish you make at home that’s a dead ringer for a popular, pricey restaurant dish? Oh, please share!
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Original 2-13-2015; Updated 3-29-2019