Spaghetti With Fried Eggs

This is an old Neapolitan dish, cheap, fast and very easy – perfect on nights when it seems as though there is nothing in the house to eat. The eggs and oil produce a creamy sauce, sort of like a carbonara sauce.

1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil
2 large cloves of garlic, peeled and split in half
4 eggs
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or pecorino cheese (optional)

Boil a large pot of salted water and add the pasta. A few minutes before the pasta is done, start working on the sauce. Put the garlic and 4 tablespoons of the oil in a skillet over medium-low heat. Sauté the garlic until it is lightly colored but not yet brown, pressing it into the oil to release its flavor. Discard the garlic and add the remaining two tablespoons of oil.

Fry the eggs gently in the oil until the eggs are just about set and the yolks are still runny. Drain the pasta and toss with the eggs and oil, completely breaking up the egg whites as you mix it with the pasta. The heat of the pasta will continue to cook the eggs and form the sauce. Season with salt and pepper to taste and top with grated cheese.


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