Spaghetti With Fried Eggs
Start the pasta water boiling. Always, always, always salt your pasta water. Even if it’s just a little bit. The pasta flavor comes out so much more with a touch of salt added. In the meantime, use your knife to smoosh and peel the garlic. Add olive oil and garlic to a small non-stick saucepan. You want a decent coating of olive oil (you can sort of see that in the photo above). Once the water is about to boil, turn the heat to medium under the sauce pan and let the garlic get lightly browned.
Once garlic is lightly browned, crack the eggs and add them to the pan as you would if you were frying them for breakfast. DO NOT TOUCH THEM UNTIL THEY ARE DONE. Resist the urge to flip them or move them or the garlic around. Just let them get good and crispy and reasonably well done. Added motivation to stay away from the eggs: they’ll probably spatter a bit and nothing sucks more than a spot of hot olive oil to the eyes or face.
The eggs may finish before the pasta does, if so, just remove them from the heat. When the pasta is finished cooking, DO NOT POUR IT INTO A STRAINER. Put your pasta bowl next to the pot, and use tongs (or some other weapon of choice) and lift the pasta, preferrably with some water still on it, into your bowl. You will want to reserve the pasta water just in case this is a little dry for you. Once you get the pasta into the bowl, pour the eggs, garlic, oil (which will be mostly absorbed by the eggs) on top, add a generous sprinkle of Parmesan, a spoonful or 2 of pasta water and mix it all together to break up the eggs a bit and ensure the pasta is well flavored. You’ve got to eat it immediately, while it’s good and hot. Some folks won’t like the garlic, so you can remove it before you serve it. You definitely don’t want t
This is a favorite from my childhood. My mom would make this when my dad was traveling. It is a fast and satisfying dinner, and you could definitely add things like panchetta, or herbs, or tomatoes, etc, to make it even more interesting.
November 30, 2009