The reactions to spaghetti and eggs usually fall into two schools of thinking. The first is “What the…?” and the second is “YES!”. Both of my older kids responded with the first school of thought, then magically transformed into the second school once they tried it (usually the case with most meals). Super easy and inexpensive to make, this is a kid friendly dish that you can whip up last minute but still give the kids something filling with some protein in there. I put out a bowl of the fresh parmesan for the kids and they love sprinkling it on themselves, plus without the red sauce this is a nice less mess pasta alternative. Sometimes it is the simpler dishes that are the favorites, try it out yourselves!
- 1/2 pound thin spaghetti
- 6 tablespoons extra virgin olive oil
- 2 large cloves garlic, lightly smashed and peeled
- 4 eggs
- Freshly ground black pepper and sea salt to taste
- Freshly grated Parmesan or pecorino cheese, optional
1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
2. Combine the garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides, rather than browning the garlic you want it just blonded. Remove the garlic, and add the remaining oil.
3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Time: 20 minutes. Yield: 2 or 3 (adult) servings.