This is a substantial, very satisfying breakfast. It’s great for brunch or overnight guests. We like to serve it with freshly squeezed fruit juice and extra virgin olive oil.
- Coarse salt (kosher or sea)
- 1/2 pound uncooked thin spaghetti
- 6 tablespoons extra virgin olive oil
- 2 large cloves garlic, lightly smashed and peeled
- 4 large eggs
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano or pecorino cheese, optional
Bring a large pot of salted water to a boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
Warm a small skillet over medium-low heat. Add the garlic and 4 tablespoons of the olive oil. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic and add the remaining oil.
Fry the eggs gently in the oil until the whites are just about set and the yolks are still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do this. (The eggs will finish cooking in the heat of the pasta.) Season to taste and serve immediately. Top with the cheese.
Serves 2-3 — Recipe from nytimes.com