SAN DIEGO — You have to trust me on this one. When you break the yoke over the pasta toss it in for a luxurious coating for the spaghetti! To change this recipe up a little you could replace the Italian parsley with arugula.
Eggy Carbonara
- 1 lb. Spaghetti
- 4 - 5 Garlic cloves, diced
- ½ tsp. Red Chili flakes
- ¼ cup Italian Parsley, chopped
- ½ cup Olive oil
- ¾ cup Italian Panko Breadcrumb
- ½ cup Parmesan cheese
- 4 Eggs
- 1 tsp Butter
- Kosher salt for seasoning
Follow the instructions for cooking spaghetti, 5 minutes before the pasta is finished cooking preheat a frying pan to medium, and crack the eggs into a bowl. Two minutes before the spaghetti is finished cooking add a teaspoon of olive oil and a teaspoon of butter to the pan, pour the eggs and cook for a minute or two, put a lid on top to firm up the white but not enough to cook the yolk.
The idea is to keep the yoke runny so adjust your cooking accordingly. By now you should have drained the spaghetti, return the pot to the stove, add the olive oil, Garlic, and red chili flakes on medium heat, and sauté for 1 minute. Shut the heat off, toss in the spaghetti, parsley and Italian breadcrumbs, and season lightly with Kosher salt.
Serve in a bowl with the soft fried egg and top with and finish with parmesan cheese and parsley.
WATCH RELATED RECIPE: Asian-Inspired Pasta Recipe | Cooking with Styles