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Italian Pasta Scramble

This is a favorite adapted from Hugo’s Restaurant in West Hollywood, California. It was one of their first menu items dating back to the 1980s when the business was converted from a butcher shop to a restaurant.

Serves 2


  • 2-4 ounces moist fresh pasta of your choice
  • 1 tsp salt
  • 2 slices of bacon, chopped medium
  • 1 uncooked Italian turkey sausage, chopped small
  • 4 eggs
  • 2 garlic cloves, minced or chopped fine
  • 2 TBS scallions, sliced 1/4 inch width
  • 1 TBS olive oil
  • ¼ cup Parmesan cheese, finely grated
  • 2 TBS fresh parsley, coarsely chopped
  • Salt and pepper to taste


1. In a medium pot, add 2 quarts of water, salt and bring to a boil. Add soft pasta and cook for 2-4 minutes. Drain and set aside.

2. Heat a medium size sauté pan to medium heat and cook the bacon and sausage together. Once cooked, drain on paper towels and set aside.

3. In a medium size mixing bowl, scramble together the eggs, and parmesan cheese.

4. Heat the medium size sauté pan to medium, 325 degrees. Add the oil and coat the pan. Reheat the bacon/sausage mixture and add the parsley, then salt, pepper, scallions and garlic. Stir several minutes.

5. Place the pasta in the pan, then pour the egg mixture in and stir together until the egg mixture is cooked through.

6. Plate and serve hot.


  • Take it low carb and skip the pasta. Instead, just make it an Italian scramble.

Tom Mehren/July 2018

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