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....
I did not make this but I grew up eating elbow macaroni with scrambled eggs and butter (70's). It had originally been a "the pantry and the bank account are bare" dinner but stayed on as an easy weeknight dinner.
I added very very thinly sliced green onion and chanterelles to the garlic oil, I was heavy handed with the parm and pepper, topped with stipps of basil, and it really made me shed a single tear it was so good. Easy, quick, and extremely comforting.
Arriving home from the airport. Did not want to order out, but did not have much in the fridge. This recipe is perfect. Very quick, very easy and delicious. I tried to cut down on the oil as I thought there as too much ... wrong, I ended up adding it at the end. My only change was that I did not see the point in fishing out the garlic but instead left it in. I like the occasional hit of fried garlic in the dish, and made it that much easier. A keeper.