And so I found myself wondering what to make for dinner on Sunday evening. I’d had such a chilled out day that I just didn’t feel like making any effort, at the same time I did not want to put a ready meal in the oven or microwave neither did I want to order a takeaway.
I wanted something to make myself that would be quick easy and simple. It appears Facebook much have been reading my mind because when I logged onto the app for another mindless scroll, this article in the New York Times was the first on my feed. It ticked all the boxes for my rather low standards – no time and little food (fresh cookable food) in the house, it was seemingly perfect.
It turned out to be quite enjoyable to eat but a bit of a faff to make in the end because I was not careful enough with the timing of boiling the pasta and frying the eggs but it all worked out in the end. I think I will know what to do next time – and there will most certainly be a next time and variation on this.
Yield: 2 or 3 servings
• ½pound thin spaghetti
• 6 tablespoons extra virgin olive oil or lard
• 2 large cloves garlic, lightly smashed and peeled
• 4 eggs
• Freshly ground black pepper
• Freshly grated Parmesan or pecorino cheese, optional
• Step 1
Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
• Step 2
Combine garlic and 4 tablespoons of the 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.
• Step 3
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. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
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