I have a secret love affair with fried eggs. I just think they are sexy. Culinarily speaking of course. There is just nothing better than cutting in to an over easy egg and watching it ooze all over the plate. Just begging for a piece of crusty toast to mop up all of that creamy yellow goodness. It’s how I start most every morning.
I have been wanting to try the classic Italian dish of pasta carbonara recently, but found myself without a few key ingredients, like bacon. How I was out of bacon I don’t know, but I was. But I figured egg on pasta could still be done. And it can.
And it’s delicious.
It is also very simple, easy and very fast. A great go-to dinner.
Fried Egg over Pasta
1 lb. spaghetti, cooked and cooking liquid reserved
1 cup frozen peas
3 cloves garlic, crushed and peeled
4 T olive oil
1 cup fresh breadcrumbs
1/2 cup Parmesan, grated
pinch of red pepper flakes (optional)
5 T butter
salt and pepper
In a skillet, melt one tablespoon of butter and one tablespoon of olive oil over medium high heat. Stir in breadcrumbs and cook until toasted and crisp.
Remove cloves and turn off heat. Add pasta to the skillet directly from cooking liquid. Stir in peas, red pepper, breadcrumbs and cheese. Add a ladle full of pasta cooking liquid to make a smooth thick sauce. Season well with salt and pepper.
In another small skillet, fry the eggs over easy, one at a time.