Fried Egg over Pasta

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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.

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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)

4 eggs

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 from pan. Wipe skillet clean and add remaining oil and crushed garlic. Cook garlic over medium heat until lightly golden.

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.

Portion out the pasta on to plates.

In another small skillet, fry the eggs over easy, one at a time.

Top each portion of pasta with an egg, season with salt and pepper, and serve immediately.

Serve and enjoy!

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