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

Ingredients

• 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

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Preparation

• 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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