This pasta with fried egg recipe is perfect when your fridge is under-stocked. It makes use of things you probably keep on hand and you can whip it up in no time. The pasta is coated with garlic-chile goodness and the fried egg provides an unctuous sauce that brings that makes this dish complete. If you don’t have garlic, try shallot or onion. If you don’t have parsley, try other fresh herbs like basil or chive. No fresh herbs? Try dried oregano or Italian seasoning. It works with all styles of extra virgin olive oil, from buttery and mild to peppery and robust. The most important thing is fried egg and pasta!
Serves 2
6 ounces spaghetti
2 tablespoons Extra Virgin Olive Oil
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper (or more if you like more heat)
2 tablespoons chopped Italian parsley
1/4 cup grated Parmigiano-Reggiano
2 teaspoons Extra Virgin Olive Oil
2 large eggs
kosher salt
freshly ground pepper
1. Cook pasta according to package directions in a large pot of salted water. During last few minutes of pasta cook time, heat two tablespoons EVOO in a large skillet over medium heat. Add the garlic and crushed pepper and cook gently until garlic is fragrant and soft, being careful not to brown. Add the drained pasta to the skillet and toss thoroughly to coat and season with salt and pepper to taste. Turn the heat to low to keep warm.
2. In a small skillet, heat two teaspoons of olive oil over medium-high heat*. Add one egg to the skillet, letting it just barely whiten and set before adding the second egg. Fry the eggs until the edges are browned and crisp but the yolk is still runny. To help the eggs set, you can baste the whites with the olive oil in the pan. Using a flat spatula, transfer the eggs to a plate and set aside.
3. To serve, divide the warm spaghetti evenly between two bowls, top with half of the parsley and grated cheese. Place a fried egg on top of each bowl of pasta and finish with remaining parsley and cheese. Drizzle with a bit of EVOO and enjoy!
This was delicious!