Spaghetti With Fried Eggs & Garlic

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This Spaghetti With Fried Eggs & Garlic is perfect for a quick dinner any night of the week! Serve it with a side salad of your favorite summertime veggies and you’re set!

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Bringing you this simple rustic pasta recipe today because you can never really have too many pasta dishes! Recently I have seen various recipes for pasta & eggs pop up all over the internet. The pairing of pasta and eggs is after all a classic favorite!

Then I started thinking, this is just like a recipe both my grandma (she is no longer with us) and my German host mother used to make.

So I took my favorite part of each recipe and simply put a little different spin on this classic dish. When I was on the German exchange program in college my German mother, Olga used to make a version of this recipe and it was always SO good!

My grandma on my dad’s side also used to make this recipe with LOTS of garlic! She was Russian, so we had garlic in just about everything. Sometimes she used pasta and then other times she used cabbage. Both versions were always delicious!

Hope you enjoy this pasta dish!

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Pasta, eggs, garlic, salt, sunflower oil or extra virgin olive oil, freshly ground pepper and Parmesan! So yummy!

You can be as generous as you want to with the fresh ground black pepper!

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The chopped garlic is heating up in garlic pepper sunflower oil. Don’t worry if you don’t have sunflower oil, this recipe is also fabulous with extra virgin olive oil!

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You can make your egg pieces as big or small as you want to. I prefer to go a little chunkier. Do whatever makes you happy! :)

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Spaghetti With Fried Eggs & Garlic

Ingredients:                                                                                       2015-08-04-6807

1/2 pound thin spaghetti

6 tablespoons Extra Virgin Olive Oil, or Garlic Pepper Sunflower Oil

3 large cloves garlic, finely chopped

4 large eggs

Kosher salt (added to water while boiling pasta)

Freshly ground black pepper

Freshly grated Parmesan, Parmigiano Reggiano, or any Parmesan you prefer, optional.

Directions: 

1. Bring a pot of water to a boil. Once boiling add pasta and salt. Start the sauce in the next step, while cooking the pasta in the boiling water.

2. Combine garlic and 3 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. Heat the oil for a bit and gently fry the eggs in the oil until the whites are just about set and the yolks are still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, sprinkle with Parmesan cheese if you like.

Makes 2-3 Servings

Adapted from: The NY Times Food

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Spaghetti Carbonara

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Spaghetti Carbonara

This is a total comfort dish at our house! :)

It has been very cold here lately, and we all needed a little warm, yummy comfort food tonight. When I say cold, I mean cold. We all have our weather to deal with and here in Minnesota winter is always tough.

Just in case you’re curious – here is our local weather forecast.

WIND CHILL ADVISORY: Expect dangerously cold wind chill values of -30 to -40. Bundle up. 

If you’re wondering what -30 to -40 is, that’s 30 to 40 degrees below zero!

We needed some comfort food here and this without a doubt is one of our absolute family favorites! One day I was in my car and I heard just a snippit of an interview with Ruth Reichl on Public Radio. She said she hasn’t met a child yet who doesn’t like this dish.

Like a cat, my ears stood up right away, I am always very curious when someone makes this claim because, yes we do have one very picky eater at our house. His issue seems to be with texture more than flavor.

Anyhoo, I digress.

As I listened a little more to the interview I thought hmm, these ingredients are so simple and so basic. My son might actually eat this, and I know my other pasta- loving fella’s will too.

I just didn’t expect everyone to like it as much as they do!

So let’s talk pasta…

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No Name is a local brand, if they don’t carry it in your part of the country that’s fine. Just make sure you purchase thickly sliced good quality bacon.

Don’t worry about the green dot. That just means it was part of a Stock Up & Save Sale @ my local grocery store. Thick Sliced Peppered Bacon is always my first choice, but we were out. This is all that was left in the freezer.

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A close up shot of the yummy pasta just waiting to be eaten. :)

 

Spaghetti Carbonara

Ingredients

1 pound spaghetti

1/4 to 1/2 pound thickly sliced good quality bacon

2 cloves garlic, peeled – garlic cloves work best, but if you don’t keep those on hand garlic powder can be used, don’t use garlic salt

2 large eggs (take out of the fridge about 30 minutes before making this dish; set aside in a safe place)

Black pepper

1/2 cup grated Parmigiano cheese, plus extra for the table

Directions

1. Bring a large pot of water to a boil. When it is boiling, add the spaghetti, and a generous amount of sea salt, or kosher salt. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time. Check the side of the pasta box for exact cooking time.

2. Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to crisp. Don’t overcook; if they get too crisp they won’t meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of freshly ground black pepper.

* I always over cook the bacon a little. We don’t care about it melding to the pasta. Cook the bacon however you prefer.

3. Remove the garlic from the bacon pan. If it looks like too much to you, discard some, but you’re going to toss the bacon with most of its fat into the past. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

*Note: Usually I never using bacon drippings in my cooking, but it’s worth it here. That’s why you use a good quality bacon, usually there is less fat.

*Also when I serve this dish to my family we just go with the regular Kraft Grated Parmesan Cheese. However, if we’re having company and serving this dish I will pick up a small block of Parmigiano Reggiano cheese.

Make 3 servings – that’s what the recipe says, however this makes more than enough for four people.

What’s for Dinner Tonight?

Spaghetti Carbonara: main course

Adapted from: Ruth Reichl.com

Tossed Salad: purchase your favorite bagged salad combo 

Garlic Bread: make or purchase your family’s favorite 

Dulce de Leche Swirl Brownies

 

Buon appetito! Come back soon!

Megamommy

 

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