A Recipe from the Pantry: Linguine with Fried Eggs

I came across this article not too long ago and there are several recipes I want to try. Finally, on this chilly President's Day, I woke up too late for breakfast and about on time for lunch. Naturally my first thought was eggs.

The original recipe calls for thin spaghetti, but I'm a linguine girl through and through. So, to start this, you boil a pot of water for your 1/2 lb. of linguine.

In a small skillet, heat 4 tablespoons of olive oil over medium low heat.

Add two smashed and peeled cloves of garlic to the oil and allow to gently cook. Smash down with a wooden spoon to release the flavors and stuff occasionally.

After a few minutes, the edges should be slightly colored. When this happens, remove the garlic and add two more tablespoons of olive oil, so you now have six tablespoons of olive oil in a pan.

Add four eggs to the oil and allow to gently cook. NOTE: I found it much easier to just crack the eggs into a separate bowl and then pour them into the pan. Actually, I believe that would be easiest, considering I had to fish major shells out of the oil :[.

You want to cook the eggs until the whites are JUST set and the yolk is super runny. When I say JUST set, I mean JUST.

After cooking the pasta to al dente, about 7 minutes, toss the eggs and noodles together, breaking up the eggs as you do. Season with salt and pepper, to taste.

Add parmesan or similar if you like. Nom nom nom away.

LINGUINE WITH FRIED EGGS

Time: 20 minutes

Salt

1/2 pound linguine

6 tablespoons extra virgin olive oil or lard

2 large cloves garlic, lightly smashed and peeled

4 eggs

Freshly ground black pepper

Freshly grated Parmesan or pecorino cheese, optional.

1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

Yield: 2 or 3 servings.