Categories: Pasta

Ingredients

• 16 oz. linguine
• 4 tbsp olive oil, divided
• 2 tbsp butter, divided
• 6 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 8 large eggs, divided use
• 2 tbsp freshly grated Parmigiano-Reggiano, plus additional for sprinkling
• 1/2 tsp salt
• 1/4 tsp pepper
• Fresh parsley

Directions

1. Cook linguine as directed for al dente. Meanwhile, in a skillet, heat 2 tbsp oil and 1 tbsp 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 egg whites are completely set.

3. Drain linguine; return to pan. Add egg mixture. Stir in 2 tbsp cheese, salt and pepper; toss to coat. Keep warm. In 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 parsley.

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