Linguine with Fried Eggs and Garlic
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
Test Kitchen tips
Ingredients
- 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
Directions
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1Cook 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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2Break 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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3Drain 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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4Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.
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