Scallion Oil Bucatini with Runny Eggs

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This umami-rich pasta puts the sharp, peppery splendor of scallions centerstage.
scallion oil bucatini with runny eggs recipe: scallion oil bucatini with runny eggs
Dan Liberti/Anything’s Pastable

While we’ll never tire of cacio e pepe, there are countless other pasta recipes that are just as delicious and easy to master. Need proof? Consider the scallion oil bucatini with runny eggs from Dan Pashman’s new cookbook, Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People.

“This dish is a celebration of all the crunchy, nutty, pungent facets of scallions, tied together by a lazy river of creamy, runny eggs with crispy edges,” Pashman writes. “Instead of fried eggs, you can choose to put a raw yolk on top of each serving and mix it in as you eat. That’s a common and delicious technique in many Asian noodle and rice dishes that will make the sauce richer, and it’ll save the time it takes to fry the eggs.”

Developed with James Park, the author of Chili Crisp, this recipe is bright, buttery and delicious as is. But we wouldn’t blame you for adding crushed red pepper flakes, spicy chili crisp or even pickled jalapeños to your plate for heat.

From the book ANYTHING’S PASTABLE by Dan Pashman. Copyright © 2024 by Dan Pashman. Reprinted by permission of HarperCollins Publishers.


10 scallions

⅓ cup extra-virgin olive oil, plus more as needed

2 tablespoons kosher salt, plus more for the eggs

4 garlic cloves, minced

½ teaspoon crushed red pepper flakes (optional)

1 pound bucatini (or other long pasta, such as fettuccine, spaghettoni or spaghetti)

4 to 8 large eggs

1 teaspoon finely grated lemon zest, plus 2 tablespoons freshly squeezed lemon juice

2 tablespoons soy sauce

1 tablespoon unsalted butter

½ teaspoon freshly ground black pepper, plus cracked black peppercorns for serving

Finely grated Parmesan cheese, for serving


1. Line a plate with a double layer of paper towels. Thinly slice five of the scallions and set them aside. Cut the remaining five scallions into 3-inch segments, then thinly slice them lengthwise to create 3-inch matchsticks. In a large, high-sided skillet over medium heat, combine the scallion matchsticks and the oil. Cook, stirring occasionally, until the scallions are browned, 5 to 7 minutes. (Reduce the heat if the scallions begin to darken too quickly.) Remove the pan from the heat and use a slotted spoon or tongs to transfer the scallions to the prepared plate. Remove and reserve 1 tablespoon of the scallion oil from the skillet, leaving the remainder in the pan.

2. In a large pot, bring 4 quarts of water and the salt to a boil.

3. Place the skillet with the scallion oil over medium-low heat. Set aside 3 tablespoons of the sliced scallions, then add the remainder to the pan along with the garlic. Cook, stirring often, until the mixture is fragrant and the garlic is just beginning to color, about 3 minutes. Add the crushed red pepper flakes, if using, and cook, stirring, for 1 minute. Remove the pan from the heat.

4. Add the pasta to the boiling water and cook for 2 minutes less than the low end of the package instructions. Reserve 1 cup of the pasta water.

5. Meanwhile, heat the reserved 1 tablespoon of scallion oil in a large nonstick skillet over medium-high heat until shimmering. Working quickly, add four eggs to the pan, season them with salt and cover. Cook for 1 minute, then uncover and continue to cook to desired doneness (about 1 minute for sunny-side up, or flip and continue to cook for over easy, medium or hard). Use a spatula to transfer the eggs to a plate. If frying more eggs, repeat as necessary, adding a bit more olive oil to the pan if it looks dry.

6. Use tongs to transfer the pasta directly to the skillet with the scallion-garlic mixture and place it over high heat. Add ¾ cup of the pasta cooking water, the lemon zest and juice, the soy sauce, butter and black pepper and toss until the sauce just clings to the pasta but still pools slightly in the bottom of the pan, about 5 minutes. (If the sauce seems too thick, add more pasta water, 2 tablespoons at a time, until the sauce loosens but still clings to the pasta.)

7. Transfer the pasta to individual bowls and top each serving with one to two fried eggs. Sprinkle with the fried scallions, reserved sliced scallions, Parmesan and cracked black peppercorns and serve. When you eat it, break the yolk and let it run into your pasta, mixing it around to thicken the sauce.

Nutrition Facts
  • 734 calories

  • 30g fat

  • 89g carbs

  • 26g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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