Linguine with Garlic and Fried Egg

Linguine with Garlic and Fried Egg

Linguine with Garlic and Fried Egg makes a simple, savory supper option that doesn't take much time to prepare.
Servings 8

Ingredients
  

  • 16 oz linguine
  • 4 tbsp olive oil, divided
  • 2 tbsp butter, divided
  • 6 garlic cloves, minced
  • 1/2 tsp crushed red pepper flakes
  • 8 Nature's Yoke eggs
  • 2 tbsp freshly grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp coarse ground black pepper
  • fresh parsley, optional

Instructions
 

  • 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
  • Break two eggs and slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set but yolks are still soft.
  • Drain water off of linguine; return to pan. Chop the cooked eggs up and stir egg/oil combination into cooked linguine; add 2 tablespoons of Parmesan cheese, salt and pepper, tossing to coat. Keep warm.
  • In the skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired.
  • Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.
Keyword linguini

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