Sunday, February 2, 2014
This is very basic, and very delicious. We serve it with turkey sausage and fresh bread and butter. Fresh ingredients are a requirement–you’re not working with a lot here, so what you have HAS to be good.
Mis en place is important here. Get everything ready to go before you begin–water in the pot, eggs cracked and ready to go, garlic minced, etc. You don’t want to be scrambling (HA!) trying to do several things at once.
This recipe is adapted from “Cook’s Illustrated Italian Favorites 2010″.
2 slices bread (When I have leftover bread, I just process it and put it in the freezer for later)
10 tbsp extra virgin olive oil, total
fresh ground black pepper
4 garlic cloves, minced
1/4 – 1/2 tsp red pepper flakes
spaghetti or linguini or fettuccini, 1 serving per person
Fresh grated Parmesean cheese or Parmesean & Asagio mixed
1/4 cup fresh parsley (I’ve skipped this and it’s fine. If you use dried, use only ~1 tbsp)
1 large egg per person, each egg in a separate bowl,
To make bread crumbs:
Preheat oven to 375 F
Pulse bread in the food processor till you get crumbs.
In a small bowl, mix together bread crumbs, two (2) tbsp olive oil, salt and pepper. It’ll start lumpy and then look like moist bread crumbs.
Toast bread crumbs for 8 to 10 minutes.
You can make a large batch of bread crumbs, store them in the freezer, and then just toast/heat them before using.
While the bread crumbs are toasting, start the pasta water boiling. Use a large pot, and salt the water well.
While the water is heating, heat a non-stick skillet on low heat. When the pan is hot, add 3 tbsp of olive oil (I actually use a little less). When the oil is hot, add the garlic, peeper, and some salt, stirring until the garlic foams, about 8 to 10 minutes. Once the garlic is cooked, put it into a small bowl.
At this point, I turn the pan down to low, to keep it warm.
When pasta is al dente, drain water and then return pasta to the pot. Add 3 tbs olive oil, garlic, parsley, and salt (I actually skip the salt here) and mix well.
Heat 2 tbsp olive oil in pan. Fry the eggs sunny side up.
Divide the pasta between the bowls, sprinkle with cheese, sprinkle with bread crumbs, then, when eggs are done, put a fried egg on top of the pasta in each bowl.
Serve and eat immediately.
The original recipe had you mix the Parmesan with the garlic and a 1/2 cup of pasta water, but for me, this turned into a lumpy mess. Sprinkling the cheese with the bread crumbs turned out MUCH better.