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Linguine with Fried Eggs and Garlic


  • 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 cooked 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.

Nutrition Facts

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


Average Rating:
  • veggiemama
    May 28, 2018

    It was better than I thought it would be but was pretty dry.

  • bernerlover
    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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