Home  |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

I adapted this recipe from the TV Food Network Show called TASTE with David Rosengarten.

Check out Linda's Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes

1 (16-ounce) package uncooked linguine pasta
3 tablespoons extra-virgin olive oil
2 tablespoons butter
2 large garlic cloves; thinly sliced
4 eggs
Coarse salt to taste
Crushed hot red pepper flake to taste
1/2 cup freshly-grated Parmesan cheese; plus additional cheese as an accompaniment
1/4 cup minced fresh parsley leaves
1 tablespoon minced fresh oregano or sage leaves

Cook pasta according to package directions to al dente. You must time this dish so that the pasta is ready as soon as the eggs are done.

While the pasta for this dish is cooking, heat the olive oil and butter in a large frying pan over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon, for 2 to 3 minutes without turning, or until the eggs are just done (the yolks should still be runny and the whites, while set, still soft). Remove the pan from the heat and remove the eggs to a warmed plate; sprinkle eggs with coarse salt and hot red pepper flakes.

When the pasta is done, drain and toss with the Parmesan cheese, additional red pepper flakes, and parsley. Divide the pasta among 4 individual warmed serving bowls or plates. Pour the contents of the egg pan (including the oil, butter, and garlic) onto the top of individual pastas. Top each portion with a fried egg. Garnish pasta and eggs with oregano or sage and serve immediately. Serve with additional Parmesan cheese at the table.

NOTE: Each diner should break up the egg and mix it into the pasta to create a sauce.

Makes 4 servings.