This is the ultimate last minute meal. Quick to prepare, incredibly satisfying, and made entirely out of pantry items and kitchen staples, no pasta dish could be simpler. The trick is to cook the eggs so that the whites are crispy around the edges but the yolk is still soft, so that it acts as a sauce for the pasta.
- ½ pound pasta
- Salt and pepper
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and chopped
- ¾ tablespoon crushed red pepper flakes
- 2 eggs
- ¼ cup Parmesan cheese, grated
Cook the pasta in a pot of salted boiling water until al dente. Meanwhile, warm the oil in a small saucepan over medium heat. Add the garlic to the pan and sauté for 2-3 minutes, then add the red pepper flakes and sauté until the garlic is golden brown (but not burned).
Crack the eggs into a small bowl, one at a time (to avoid cracking any shells into the sauce) and transfer to the pan. When the whites of the eggs start to look opaque, season with salt and pepper, and then gently flip them over, taking care not to break the yolks. Cook 1 second longer and then remove from the pan. The whites will be almost fully cooked and the yolks remain runny. Transfer the cooked pasta to a bowl and top with the eggs, garlic, and Parmesan cheese— serve immediately.