Linguine with Fried Eggs and Garlic
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 6 servings.
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
Ingredients
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1 package (16 ounces) linguine
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4 tablespoons olive oil, divided
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2 tablespoons butter, divided
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6 garlic cloves, thinly sliced
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1/2 teaspoon crushed red pepper flakes
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8 large eggs, divided use
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2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus additional for sprinkling
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Fresh parsley, optional
Directions
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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.
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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.
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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.
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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.
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