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Fried Egg, Red Pepper & Garlic Pasta
Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy |
Ingredients
1 lb. gf fetuccine pasta
2 Tablespoons extra virgin olive oil
2 Tablespoons unsalted butter
2 garlic cloves, thinly sliced
4 large eggs
salt and freshly ground black pepper
hot red pepper flakes to taste
3/4 cup Parmigiano-Reggiano cheese, grated
1/4 cup fresh Italian parsley, chopped, plus more for garnish
2 Tablespoons fresh basil, chopped, plus more for garnish
1 Tablespoon fresh oregano, chopped, plus more for garnish |
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Directions
Cook pasta according to manufacturer's directions. Drain and keep warm.
In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and cook, stirring, for about 2 minutes. Add the eggs and fry, sunny side up, basting with the oil, for 2-3 minutes without turning until the eggs are just done (the yolk should be runny). Remove the pan from the heat and season with salt, freshly ground black pepper and hot red pepper flakes.
Place the pasta on a serving dish and toss with Parmigiano-Reggianno, parsley, basil, and oregano. Adjust seasonings to taste with salt, freshly ground black pepper and hot red pepper flakes. Pour the contents of the egg pan, (including all the oil, butter and garlic), onto the pasta. Garnish with parsley, basil, oregano and freshly grated Parmigiano-Reggiano cheese. Serve immediately. |
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