Fried Egg Spaghetti Recipe
I definitively can’t claim to have invented this one (although when you’re talking pasta – it’s hard to imagine anyone laying much of a claim to any particular combination of ingredients) but this one, made famous in the New York Times some years ago, bears repeating for those who haven’t yet heard of it or gotten around to giving it a go.
This is good eats at their most basic level. A seriously easy meal made with ingredients you probably have on hand without even needing to hit the supermarket; but don’t let the sparse shopping list put you off – after all, think of how many great pasta recipes call for only a few ingredients! Think alfredo (pasta, cheese, cream, butter), carbonara, pasta, eggs, cheese, bacon, cream) etc…
Fried Egg Spaghetti
- 8 ounces of thin spaghetti
- 2 eggs
- 2 cloves of garlic, peeled but not chopped
- 1/3 of a cup of extra virgin olive oil
- Parmesan cheese
- Salt and freshly cracked black pepper
- Bring a pot of salted water to a boil, and drop the spaghetti in to cook (the water should taste like the sea), stirring occasionally for the first couple of minutes to avoid clumping (never add oil to the water! As long as you have a generous amount of water on the boil – enough for the pasta to swim comfortably in – and as long as you give things a good stirring in the beginning, you won’t have any clumping or sticking problems. Pasta sauce won’t stick properly to oil coated pasta)
- Meanwhile, as you add in the pasta, bring a fry pan to medium low heat and add about half the olive oil and the garlic. Let the garlic simmer in the oil for about 4 or 5 minutes, turning it occasionally. You want to keep the oil temperature low enough so that the garlic doesn’t burn or even brown, but rather just gently absorbs the flavor of the still pale garlic cloves.
- About a minute before you’ll take the pasta out of the water, add in the remaining oil to the frying pan, remove the garlic cloves and discard and gently crack in your two eggs.
- Drain the pasta
- Fry the eggs gently in the oil until the whites are almost set and the yolks are still totally wet. Toss in hot pasta and stir it in well, breaking up the egg as you do so. The hot pasta will finish cooking the eggs.
- Season with a generous amount of freshly grated parmesan and black pepper and add salt to taste.
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