Spaghetti With Fried Eggs

Spaghetti With Fried Eggs (A Little Bit Crunchy A Little Bit Rock and Roll)
(From Mark Bittman)

2-3 servings (can easily be doubled)



1/2 pound thin spaghetti

6 tablespoons extra virgin olive oil

2 gloves garlic, peeled and smashed

4 eggs

fresh cracked pepper

freshly grated Parmesan cheese


1. Bring a pot of salted water to a boil.  Begin cooking the pasta.

2. While the pasta comes to a boil, combine the garlic and 4 tablespoons of oil in a skillet over medium-low heat.  Cook the garlic, pressing it into the oil to release the flavor.  When the garlic just begins to brown, remove the garlic and add the remaining oil. 

3. Fry the eggs gently in the oil, until the whites are just about set and the yolks are still runny.  Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do.  (The eggs will continue cooking from the heat of the pasta.)  Season with salt and pepper to taste.  Top with Parmesan cheese.