Egg Spaghetti (scrambled Egg Pasta)

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200 grams spaghetti ((2 servings))

3 tbsp olive oil

2 tbsp garlic (minced - about 6)

1 to 1 ½ tbsp red chilli flakes ((refer notes))

salt (as needed)

3 to 4 eggs

¼ cup parsley (chopped)

Bring 10 cups water to a boil in a large pot.
Add salt and then spaghetti.
Cook al dente following the timings on the package. Set aside 4 to 5 tbsps of the pasta cooked water.
Drain the pasta to a colander.
While the pasta cooks, heat oil in a pan.
Saute garlic until it begins to shrink and turns aromatic.
Add the red chilli flakes and saute for 30 to 50 seconds.
Then pour the reserved water to the pan and add salt.
Cook until the sauce reduces a bit and thickens.
Pour the eggs.
Scramble and cook until the eggs are done completely yet soft.
Taste the egg and add more salt if needed.
Transfer the pasta and toss well. Turn off the stove.
Add chopped parsley.
Serve scrambled egg pasta hot.