Dawn NoltAuthorDawn Nolt
RatingDifficultyBeginner

Linguine with Garlic and Fried Egg makes a simple, savory supper option that doesn't take much time to prepare.

Yields8 Servings

 16 oz linguine
 4 tbsp olive oil, divided
 2 tbsp butter, divided
 6 garlic cloves, minced
 ½ tsp crushed red pepper flakes
 8 Nature's Yoke eggs
 2 tbsp freshly grated Parmesan cheese
 ½ tsp salt
 ¼ tsp coarse ground black pepper
 fresh parsley, optional

1

Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes

2

Break two eggs and slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set but yolks are still soft.

3

Drain water off of linguine; return to pan. Chop the cooked eggs up and stir egg/oil combination into cooked linguine; add 2 tablespoons of Parmesan cheese, salt and pepper, tossing to coat. Keep warm.

4

In the skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired.

5

Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.

Ingredients

 16 oz linguine
 4 tbsp olive oil, divided
 2 tbsp butter, divided
 6 garlic cloves, minced
 ½ tsp crushed red pepper flakes
 8 Nature's Yoke eggs
 2 tbsp freshly grated Parmesan cheese
 ½ tsp salt
 ¼ tsp coarse ground black pepper
 fresh parsley, optional

Directions

1

Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes

2

Break two eggs and slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set but yolks are still soft.

3

Drain water off of linguine; return to pan. Chop the cooked eggs up and stir egg/oil combination into cooked linguine; add 2 tablespoons of Parmesan cheese, salt and pepper, tossing to coat. Keep warm.

4

In the skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired.

5

Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.

Linguine with Garlic and Fried Egg