Meet Your New Go-To Pasta Recipe
This rustic Italian specialty of garlicky spaghetti topped with fried eggs and crunchy bread crumbs is a very simple dish that can be really spectacular. Even better? It only requires six pantry staples to make.
RELATED: Want to learn how to make homemade pasta? Master everything from fresh fettuccine to hand-cut ravioli with a detailed recipe and step-by-step tutorial on our Online Cooking School.
The key to success is adding the eggs to the skillet all at once, rather than cracking and adding them one at a time; this ensures that they finish cooking at the same time. Covering the skillet during cooking helped the surface of the eggs set so that they didn’t have to be flipped. But our perfectly fried eggs couldn’t wait for the pasta—if they sat around for even a minute, the yolks firmed up—so we made sure to prepare the bread crumbs, garlic, and pasta before tackling the eggs.
RELATED: If you like creative ways to eat eggs, you’ll love our clever (and leak-free!) method for making Eggs in a Hole.
Spaghetti With Fried Eggs and Breadcrumbs
Serves 4
2 slices hearty white sandwich bread
½ cup plus 2 tablespoons extra-virgin olive oil
4 garlic cloves
1 pound spaghetti
½ cup (1 ounce) grated Parmesan cheese, plus extra for serving
4 large eggs
1. Adjust oven rack to middle position and heat oven to 375 degrees. Tear bread into 1-inch pieces and pulse pieces in food processor to coarse crumbs, about 10 pulses; transfer crumbs to bowl. Toss crumbs with 2 tablespoons oil, season with salt and pepper, and spread evenly over rimmed baking sheet. Bake, stirring often, until golden brown, 8 to 10 minutes.
2. Mince garlic. Heat 3 tablespoons oil and ¼ teaspoon salt in 12-inch nonstick skillet over low heat until shimmering. Add garlic and cook, stirring often, until garlic is foamy, sticky, and straw-colored, 8 to 10 minutes; transfer to bowl.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add garlic mixture, 3 tablespoons oil, Parmesan, and ½ cup reserved cooking water and toss to combine; cover and set aside.
4. About 5 minutes before pasta is ready, wipe now-empty skillet with paper towels; heat skillet over low heat for 5 minutes. Crack eggs into 2 small bowls (2 eggs per bowl). Add remaining 2 tablespoons oil to skillet, swirl to coat pan, then quickly add eggs. Season with salt and pepper, cover, and cook until whites are set but yolks are still runny, 2 to 3 minutes.
5. Adjust consistency of sauce with remaining reserved cooking water as needed and season pasta with salt and pepper to taste. Evenly divide pasta and bread crumbs among 4 serving bowls and top each portion with fried egg. Serve immediately, passing extra Parmesan separately.
Find this recipe along with 175 more in our fuss-free cookbook, THE SIX-INGREDIENT SOLUTION
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