Fried eggs, red pepper flakes, garlic, and herbs pasta

Main Dish
4 servings
20 min
15 min
Very Easy


Number of serving: 4
1 lb Bucatini or any long pasta

3 Tbsp Extra-Virgin Olive Oil

2 Tbsp Unsalted Butter

2 Large Garlic Cloves

4 Large Eggs

Coarse or Maldon Sea Salt to taste

Crushed Hot Red Pepper Flakes to taste

½ Cup Freshly Grated Parmigiano

¼ Cup Minced Fresh Parsley

1 Tbsp Minced Fresh Oregano or Sage


  • While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate 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.
  • Remove the pan from the heat and sprinkle eggs with salt and red pepper flakes.
  • Place the pasta on a serving platter and toss with Parmigiano-Reggiano, additional red pepper flakes, and parsley. Pour the contents of the egg pan, including the oil, butter, and garlic, onto the pasta.
  • Garnish pasta and eggs with oregano or sage and serve immediately. Pass the additional Parmigiano-Reggiano at the table.


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