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Pasta with a Fried Egg and Parmigiano
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Oprah
12-16 ounces | spaghetti or linguini |
4 | extra large eggs |
1 Tbsp | butter or olive oil |
3/4 cup | grated Parmigiano |
parsley |
The soft-cooked yolk and cheese in this dish melt into a satisfying sauce, a lazy person’s carbonara, the ultimate instant soul food. To gild the lily, cook some diced bacon, fry the eggs in the fat, and toss the crispy pieces with the pasta. Or, as a further improvisation, toss the spaghetti with a cooked vegetable before topping it with the egg, with take you full circle to the asparagus dish.
1.In a large pot of boiling water, well-salted water, cook 12-16 ounces of spaghetti, linguini or other pasta until it is slightly underdone (the pasta will keep cooking after it’s drained). Scoop out ½ cup of the cooking water. Drain the pasta and set the colander over a bowel while you start the eggs; set the pot aside.
2.Fry 4 extra-large eggs in butter or olive oil. While the eggs are cooking, return the pasta to the cooking pot. Add about 1/3 cup of the cooking water and 6 Tbsp grated Parmigiano. Toss until the cheese has melted and the pasta is coated with a creamy sauce, adding more cooking water if necessary to keep the pasta moist. Season generously with salt and pepper.
See Asparagus with a Fried Egg and Parmigiano Recipe
3.Divide the pasta among 4 plates. Sprinkle with 6 Tbsp grated cheese and arrange a fried egg in the center of each mound. Scatter coarsely chopped flat-leaf parsley over the top, if desired. Serve at once, instructing your guests to break the yolk and toss the egg with the pasta.
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