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
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.
Timing is critical. For best results, you must time it so the pasta and the eggs are done at the same time.