Linguine with Fried Eggs and Garlic Recipe

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Linguine with Fried Eggs and Garlic Recipe
Linguine with Fried Eggs and Garlic Recipe photo by Taste of Home
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Linguine with Fried Eggs and Garlic Recipe

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5 1 1
Publisher Photo
This recipe is perfect for those nights when you want something quick, savory and healthy for your family. Even when the cupboard is bare, there are usually a couple of eggs and some cloves of garlic to work with. —E. Gelesky, Bala Cynwyd, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 package (16 ounces) linguine
  • 4 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 6 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 8 large eggs, divided use
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus additional for sprinkling
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh parsley, optional

Directions

Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes.
Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set.
Drain linguine; return to pan. Add egg mixture; stir in 2 tablespoons cheese, salt and pepper, tossing to coat. Keep warm. In the same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired.
Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley. Yield: 6 servings.

Test Kitchen tips
  • Garlic lovers, go ahead and lather on eight cloves or more! If you mince or crush the garlic, you'll also get more bang for your buck.
  • If you like some heat, give the finished dish a squirt of Sriracha.
  • For additional flavor, cook, crumble and top with a few slices of bacon.
  • Originally published as Linguine with Fried Eggs and Garlic in Taste of Home April/May 2018

    Nutritional Facts

    1 serving: 492 calories, 21g fat (6g saturated fat), 260mg cholesterol, 356mg sodium, 57g carbohydrate (3g sugars, 3g fiber), 19g protein.

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    • 1 package (16 ounces) linguine
    • 4 tablespoons olive oil, divided
    • 2 tablespoons butter, divided
    • 6 garlic cloves, thinly sliced
    • 1/2 teaspoon crushed red pepper flakes
    • 8 large eggs, divided use
    • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus additional for sprinkling
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • Fresh parsley, optional
    1. Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes.
    2. Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set.
    3. Drain linguine; return to pan. Add egg mixture; stir in 2 tablespoons cheese, salt and pepper, tossing to coat. Keep warm. In the same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired.
    4. Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley. Yield: 6 servings.

    Test Kitchen tips
  • Garlic lovers, go ahead and lather on eight cloves or more! If you mince or crush the garlic, you'll also get more bang for your buck.
  • If you like some heat, give the finished dish a squirt of Sriracha.
  • For additional flavor, cook, crumble and top with a few slices of bacon.
  • Originally published as Linguine with Fried Eggs and Garlic in Taste of Home April/May 2018

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    Reviews forLinguine with Fried Eggs and Garlic

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    MY REVIEW
    bernerlover User ID: 2342652 286079
    Reviewed Apr. 3, 2018

    "this was really good. I didn't have linguine so I used spaghetti. I also added some sliced chicken. I'd definitely make this again."

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