From the kitchen of One Perfect Bite... This quick and delicious recipe comes from Mark Bittman who described it as a light and quick Spaghetti Carbonara. While I think it tastes more like Aglio e Olio, it regardless makes a perfect light supper to mark the end of a busy day. The Silver Fox was out for the evening and I wasn't in the mood for anything heavy or time consuming, so I decided to make this for myself. It takes about 15 minutes to put this together and I think you will enjoy this if you are in the mood for a meatless meal. My only caution is to be sure that you do not over cook the eggs as they fry. It goes with out saying that the pasta must be hot and the dish should be served immediately. I like to serve it with cheese and a good grind of black pepper. Here is how it is made.
Spaghetti With Garlic Oil and Fried Eggs...from the kitchen of One Perfect Bite courtesy of Mark Bittman and The Minimalist; Pasta from the Pantry
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional
1) Bring a pot of salted water to boil. Start sauce in next step, and start cooking pasta when water boils.
2) Combine garlic and 4 tablespoons of oil in a small skillet over medium-low heat. Cook garlic, pressing it into oil occasionally to release its flavor; it should barely color on both sides. Remove garlic, and add remaining oil.
3) Fry eggs gently in oil, until whites are just about set and yolks still quite runny. Drain pasta, and toss with eggs and oil, breaking up whites as you do. (Eggs will finish cooking in heat of pasta.) Season to taste, and serve immediately, with cheese if you like. Yield: 2 to 3 servings.
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