By The recipe Sunday was linguine with fried eggs and garlic — the Italian peasant pasta where olive oil is bloomed with garlic and red pepper flakes, tossed with cooked linguine, topped with a runny-yolk fried egg per plate. The yolk breaks into the pasta and becomes the sauce.
The recipe is below.
Linguine with Fried Eggs and Garlic
Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min | Servings: 4
Ingredients
- 12 oz linguine
- 4 large eggs
- 4 cloves garlic, thinly sliced
- 1/4 cup olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley (or 1 tablespoon dried)
- Salt and black pepper, to taste
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Toast the garlic. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Cook, stirring frequently, for 2–3 minutes until garlic is golden and fragrant. Remove garlic with a slotted spoon and set aside, leaving the oil in the pan.
- Fry the eggs. Crack eggs into the same skillet over medium heat. Cook until whites are set but yolks are still runny, about 3–4 minutes. Season with salt and pepper. Remove from heat.
- Toss the pasta. Add drained linguine to the skillet with the garlic oil. Toss to coat, adding reserved pasta water a splash at a time to loosen the sauce as needed.
- Assemble and serve. Divide pasta among bowls. Top each portion with a fried egg and the toasted garlic chips. Sprinkle with Parmesan and parsley. Serve immediately.
Nutrition (per serving)
Calories: 520 | Protein: 19g | Fat: 20g | Carbs: 66g | Fiber: 3g | Sodium: 310mg