Heidi Klum’s Fried Spaghetti with Eggs and Ketchup Copycat Recipe

Heidi Klum’s quirky and comfort-packed take on fried spaghetti is the unexpected recipe you didn’t know you needed. Featuring spaghetti tossed in garlicky oil, gently fried eggs, and a surprise splash of ketchup, this dish is fast, flavorful, and incredibly satisfying. Ideal for brunch, a midnight snack, or a hangover cure—it’s a meal that doesn’t take itself too seriously but totally delivers.

Why Everyone Will Love This Recipe

• Effortless comfort: Minimal prep with pantry staples.
• Flavor bomb: Garlicky oil, rich yolks, and cheesy umami.
• Surprisingly fancy: Add scallions for a subtle crunch and color.
• Kid- and adult-approved: Ketchup keeps it fun; Parmesan keeps it gourmet.

What Is Fried Spaghetti with Eggs and Ketchup?

This unconventional pasta dish has been circulating online thanks to Heidi Klum’s playful take on leftovers. It’s a German-American hybrid comfort food, born from the universal experience of using what’s on hand. While pasta and eggs are a classic combo in Italian cucina povera (think carbonara), this version adds a modern, cheeky twist with the ketchup drizzle. It’s nostalgic, indulgent, and somehow just works.

Pro Tips for the Best Fried Spaghetti

• Use day-old spaghetti for even better texture when frying.
• Add a knob of butter for richness if skipping lard.
• Don't overcook the eggs—runny yolks = dreamy sauce.
• Scallions or chives are optional but add depth and a fresh bite.
• Warm the ketchup slightly before drizzling to keep everything cohesive.

Frequently Asked Questions

Can I use other types of pasta?

Yes! While spaghetti is traditional here, feel free to sub in linguine, fettuccine, or even ramen noodles for a fun twist.

Is ketchup really necessary?

Surprisingly, yes! It adds sweet acidity that balances the richness of the egg and oil. Start with a small amount—you might be converted.

Can I make it with just egg whites or yolks?

You can, but you’ll lose that luscious texture from the whole egg. Yolks help bind the pasta and create that silky coating.

How do I keep the pasta from getting too oily?

Toss the drained pasta quickly with the eggs and oil off heat, letting residual warmth finish the cooking without excess grease.

What cheese works best?

Freshly grated Parmesan or pecorino adds a sharp, salty finish. Don’t skip it—it really ties everything together.

Is this dish kid-friendly?

Definitely! Kids love the familiar combo of noodles, eggs, and ketchup. You can skip the garlic or scallions if needed for picky eaters.

How to Store Fried Spaghetti

Let any leftovers cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 2 days. Reheat gently in a pan with a splash of oil to revive the texture.

How to Freeze Fried Spaghetti

Freezing isn’t recommended for this dish due to the eggs’ texture and the freshness of the fried noodles. It’s best made and eaten on the same day, though leftover pasta (pre-egg) can be frozen and reused.

Ingredients

• Salt, for the pasta water
• ½ pound spaghetti
• 6 tablespoons extra virgin olive oil (or substitute with lard or butter)
• 2 large cloves garlic, lightly smashed and peeled
• 4 eggs
• Freshly ground black pepper, to taste
• Freshly grated Parmesan or pecorino cheese (optional, but recommended)
• Ketchup, to taste
• 2 scallions, thinly sliced (optional, for garnish)

How to Make Heidi Klum’s Fried Spaghetti