From Mark Bittman.
ingredients
- Salt
- 8 oz spaghetti or linguine
- 6 Tbsp olive oil
- 2 large cloves garlic, lightly smashed and peeled
- 4 eggs
- Freshly ground black pepper
- Optional: Freshly grated Parmesan cheese
method
- Bring a pot of salted water to a boil. Start cooking the pasta.
- Combine garlic and 4 Tbsp 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.
- Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. Season to taste, and serve immediately with cheese and black pepper.
Serves 2-3.
lotsaveggies 