Spaghetti With Fried Eggs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- ½pound thin spaghetti
- 6tablespoons extra virgin olive oil or lard
- 2large cloves garlic, lightly smashed and peeled
- 4eggs
- Freshly ground black pepper
- Freshly grated Parmesan or pecorino cheese, optional
Nutritional analysis per serving (3 servings)
607 calories; 34 grams fat; 6 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 17 grams protein; 381 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
- Step 2
Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
- Step 3
Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Private Notes
Comments
While pasta is cooking, mix raw egg in a bowl with cheese and black pepper until whites and yolks are mixed, cook bacon in strips or cubes in a frying pan. When pasta is ready mix everything together in another bowl (not a hot one) and mix well. If you like you can add more cheese. This is "Pasta alla carbonara". Very popular in Italy. In my recipe the egg is added raw, and it gets slightly cooked by the contact with hot pasta.
I've been making this for years and have discovered you get a better result by separating the eggs, cooking only the whites, then adding the raw yolks at the end. Whites get fully cooked, and raw yolks better coat the pasta. I don't find the cheese to be necessary. My favored pasta is Manischewitz extra-wide egg noodles.
any time pasta (macaroni, no matter the shape, when I was growing up) is involved, it's delicious. Period. Pasta and wet cement. Pasta and dried leaves.
sprinkle with toasted bread crumbs, too....
Outstanding, and the easiest thing I've cooked on a weeknight in ages. Appreciated Midge's suggestion to separate the eggs, first cooking the whites then adding the yolks at the end to coat the pasta. Thank you, Midge! I added a handful of rucola and some chopped baby spinach, then served with a spoonful of trout roe on top (for color, but also the flavor and texture was FANTASTIC). This recipe will definitely be on repeat at our house!
Delicious as written, but here is my new, higher in high quality protein but equally delicious version: Substitute dried soba noodles for the spaghetti. I added a tablespoon or two of soy sauce after mixing the fried eggs with the cooked soba, which made it taste really amazing. I meant to add a couple shakes of wasabi salt, but forgot and didn't miss it.
Easy enough for anyone to make, and delicious enough to serve in a restaurant. I sliced the garlic and left it in, along with a couple of sliced scallions. I cooked my eggs when there was about a minute and a half left of cooking time on the pasta, adding crushed red pepper. Added a few tablespoons of reserved pasta water and half-and-half to the pasta before tossing with the eggs. Tossed with the parmesan rather than serving it on top. And you must, must, MUST top this with fresh parsley!