Fried Spaghetti With Eggs Recipes

SPAGHETTI AND FRIED EGGS

Steps:

• 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.
• 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.
• 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.

SPAGHETTI WITH FRISEE AND FRIED EGG

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve cup pasta water; drain pasta and transfer to a large bowl.
• Meanwhile, cook bacon in a large nonstick skillet over medium-high until browned, about 7 minutes, pouring off and reserving fat halfway through. With a slotted spoon, transfer bacon to paper towels.
• Add frisee to skillet and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, until frisee just begins to wilt, 1 1/2 to 2 minutes. Stir in vinegar and transfer to bowl with pasta (reserve skillet). Add pasta water and toss to combine.
• Return skillet to medium heat and add reserved bacon fat. Working in two batches, fry eggs until whites are just set and edges are golden brown, about 2 minutes. Season with salt and pepper. Serve pasta topped with Parmesan (if desired) and a fried egg.

SPAGHETTI WITH FRIED EGGS AND ROASTED PEPPERS

Steps:

• Roast peppers under a broiler or on a gas burner with flame on low. Turn them regularly so that they char all over. When they are fully blistered, place them in a paper or plastic bag. Let cool, then peel the peppers. When you cut them open, catch any pepper liquid in a small bowl. Trim off stem end, scrape out seeds and cut out ribs. Then slice lengthwise into 1/4-inch-wide strips.
• In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.
• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Just before it boils, sprinkle 2 tablespoons olive oil over red peppers, and place in oven for 10 minutes. Add pasta to boiling water, and cook until al dente. After a few minutes, scoop out a cup of water, and set aside.
• Meanwhile, in a medium sauté pan over medium heat, place 3 tablespoons olive oil. When it shimmers, crack in the eggs and fry, sunny side up, until whites are set and yolks are still runny. Remove from burner.
• Drain pasta, and pour it into a large, warm serving bowl. Using 2 forks, toss in the baked peppers and fried eggs, adding some of the egg-cooking olive oil. As you toss, break whites into pieces and let yolks act as sauce; they will spread over the pasta and cook further from the heat. Add a little reserved pasta water if it gets too thick.
• Season to taste with salt and pepper, and serve, passing cheese on the side.

SPAGHETTI WITH FRIED EGGS

Steps:

• 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.
• 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.
• 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.