Sunday brunch with BB — a simple eggs and pasta plate that came out of “what’s in the fridge” cooking. The emoji-only IG caption tells you everything you need to know about this format: 🍳🍝.

We made:

Pasta (whatever was in the cupboard — spaghetti or penne)
Eggs (soft-scrambled or sunny-side)
Quick sauce (olive oil, garlic, chilli flakes, parmesan)
Side of fresh vegetables

The pasta was the centrepiece. Boiled in well-salted water to al dente — properly tested by taste rather than by timer, because the box instructions are always a minute or two long. Drained, reserving a small ladle of starchy pasta water.

The sauce was the simplest possible version: olive oil heated in a pan with smashed garlic cloves until aromatic, a pinch of chilli flakes for slow heat, then the pasta tossed in directly with a splash of the reserved water to emulsify. Finished with grated parmesan and a swirl of fresh parsley or basil.

Eggs were the upgrade move. Soft-scrambled in a separate pan with butter, kept just barely set so they stayed custardy. Plated on the side or directly over the pasta — break them open with the fork, mix in, and now you have a carbonara-adjacent eggy pasta.

The pasta-and-eggs format is the lazy lockdown weekend brunch that punches above its effort level. Five ingredients, 20 minutes, plates that look casually elegant if you photograph them right.

A small side of fresh vegetables — sliced tomato or rocket salad — for the green colour and acid balance against the rich oil-and-egg pasta.

Sunday brunch should be easy. This one was.

Overall: 4.2 / 5. 😋👍🏼 Simple pasta brunch — would absolutely repeat lazy Sunday.

Original IG post