Fried Egg Pasta

Fried Egg Pasta

This recipe has become one of my favorite, “I don’t know what to make tonight and I don’t feel like a big production”, miracles.  When I first heard about fried egg pasta, I don’t mind saying that I thought it sounded like an odd marrying of ingredients.  My taste buds did not immediately grasp the combination of an egg and pasta.  Since then, we have experimented with and eaten several versions of this great dish.  All it requires is a little open mindedness and I assure you, you won’t be disappointed.  This dish is delicious, simple and quick to make and it also qualifies as a budget meal.

Fried Egg Pasta

Ingredients

• 1 pound gf fettucini, linguini or spaghetti
  
• 1 teaspoon olive oil
  
• 1/4 cup prosciutto, chopped
  
• 3 Tablespoons olive oil
  
• 2 Tablespoons unsalted butter
  
• 2 garlic cloves, sliced
  
• 1 tomato, chopped
  
• 4 eggs
  
• Salt to taste
  
• Hot pepper flakes
  
• 1/2 cup Parmigiano-Reggiano
  
• 1/4 cup parsley, chopped
  
• 1 Tablespoon basil, chopped

 Directions

Cook pasta in salted boiling water until al dente.

Heat 1 teaspoon oil in a small skillet. When hot, add prosciutto and saute until crisp; remove from heat and set aside.

Heat a non-stick skillet over medium heat and add 3 tablespoons olive oil and butter. Add garlic and cook for 1 minute. Add eggs and cook sunny side up, basting eggs with grease. Sprinkle eggs with salt and red pepper flakes.

Place drained pasta in a bowl and toss with tomatoes, prosciutto, cheese, parsley and a light sprinkling of red pepper flakes.

On individual plates, top pasta with an egg, and pour equal amounts of butter and garlic mixture over each serving. Garnish with basil and serve immediately.

- Chef Yvonne

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