Add An Olive Oil Fried Egg To Any Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the boiling water. Add 8 oz (about half a standard box) spaghetti and cook until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta.

Return the drained pasta to the empty, warm pot off the heat so it stays warm while you finish the sauce and fry the eggs.

While the pasta cooks, heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and cook gently 1–2 minutes until fragrant and lightly golden (do not burn). If using red pepper flakes, add them with the garlic for the last 30 seconds.

Add the drained pasta to the skillet with the garlic and oil. Toss to combine. Add 1/4 to 1/2 cup of reserved pasta water and the 1 tablespoon butter (if using). Toss vigorously until the pasta is coated and the sauce is silky; add more reserved water 1–2 tablespoons at a time if needed.

Remove the skillet from direct heat, sprinkle the grated Parmesan or Pecorino over the pasta, and toss quickly until the cheese melts into the sauce and creates a glossy coating. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped parsley if using.

Heat oil

In a separate small nonstick or well-seasoned skillet, add the remaining 2 tablespoons extra-virgin olive oil and heat over medium-high until shimmering and just beginning to ripple (about 1–2 minutes). The oil should be hot but not smoking.

Fry eggs

Crack each large egg into a small bowl one at a time, then gently slide into the hot oil. Reduce heat to medium. Fry until the whites are set at the edges but still slightly tender over the yolk for 2–3 minutes for runny yolks, or 4 minutes for firmer yolks. Spoon hot oil over the whites near the yolk once or twice to help them set without overcooking the yolk.

Season eggs

Season the fried eggs with a pinch of salt and about 1/2 teaspoon black pepper (or to taste) while still in the pan.

Finish and serve

Divide the warmed pasta between two serving bowls. Using a spatula, lift one fried egg onto each bowl of pasta. Drizzle any flavored olive oil from the egg pan over the pasta and eggs. Grind additional black pepper over the top, and sprinkle a little extra grated cheese and chopped parsley if desired. Serve immediately so the egg yolk can be broken and create a silky sauce with the pasta.