Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta

I love the simplicity and the flavors of this Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta. Sounds like a mouthful, I know; but, rest assured it’s an effortless recipe from Dean And Deluca’s cookbook. This will definitely come in handy when you need to cook-up a pasta meal quickly that’s really delicious. The addition of fragrant fried eggs really makes this pasta’s distinctive and tasty flavors. Try it!


Recipe adapted from The Dean & Deluca Cookbook

Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta

Ingredients

1 lb Bucatini or any long pasta

3 Tbsp Extra-Virgin Olive Oil
2 Tbsp Unsalted Butter
2 Large Garlic Cloves, thinly sliced
4 Large Eggs (preferably from free-range chicken)
Coarse or Maldon Sea Salt to taste
Crushed Hot Red Pepper Flakes to taste
½ Cup Freshly Grated Parmigiano-Reggiano plus additional as an accompaniment
¼ Cup Minced Fresh Parsley
1 Tbsp Minced Fresh Oregano or Sage

Method

While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon, for 2 to 3 minutes without turning, or until the eggs are just done (the yolks remain runny). Remove the pan from the heat and sprinkle eggs with salt and red pepper flakes.

You must time this dish so that the pasta is ready as soon as the eggs are done. Place the pasta on a serving platter and toss with Parmigiano-Reggiano, additional red pepper flakes, and parsley. Pour the contents of the egg pan, including the oil, butter, and garlic, onto the pasta. Garnish pasta and eggs with oregano or sage and serve immediately. Pass the additional Parmigiano-Reggiano at the table.

Serves 4