This is one of the coolest new recipes I have tried in years. Every ingredient is cooked in the same pan, layering in one after the other. At one point I was thinking, this cannot be right as I poured the raw whisked eggs into the super hot pan with partially cooked pasta and pasta water. But it came together to create a delicate egg and pasta omelet, much to my pleasant surprise.
The key to success for this recipe is using a quick-cooking pasta like capellini or angel hair that cooks in 4 minutes. And, also using a good non-stick skillet that is oven safe up to 400 degrees.
The recipe is from a new cookbook Cookish by Christopher Kimball of Milk Street. The book offers recipes that are seemingly "thrown together" for quick cooking. I like the way the book is organized, offering 3-4 different recipes using the same main ingredients, just changing up the seasoning and spices, and adding one or two additional ingredients. I highly recommend this book for new cooks and also for experienced cooks. It is full of fresh ideas for delicious dishes.