Best 7 Spaghetti With Fried Eggs Recipes

SPAGHETTI AND FRIED EGGS

Steps:

• 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.
• Combine 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. 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 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.

FRIED SPAGHETTI WITH EGGS

Steps:

• Begin by separating the room temperature eggs. In a small bowl, you will want to have egg whites. Set aside. In a medium-sized bowl, you will need to put the egg yolks. You want the yolk bowl a bit bigger bowl to add the parmesan. Whisk the eggs so that yolks are creamy. Whisk in 2 Tablespoons of the parmesan cheese with the yolks and set aside keeping it at room temperature.
• Once both cloves of garlic are crushed, the peel falls right off. Remove the peels. Warm the olive oil in a 10" skillet over medium-low heat for 1 minute. Reduce to low heat and add the crushed garlic and let it warm in the olive oil slowly for 3-4 minutes. Once the garlic is just starting to brown, you want to remove it. You do not want to burn or "cook" the garlic, it is more about getting the essence of the garlic to flavor the olive oil slowly.
• Add the pasta and stir to combine and coat with the garlic-infused oil. Let it fry in the skillet on medium-high heat in an even layer for 5 minutes. Toss with tongs every minute or so to ensure all sides of the spaghetti get fried.
• Turn the heat down to low and let the heat come down for 2 minutes. To the spaghetti add the egg whites to cook over low heat. Gently scramble them and coat the pasta. Once heated through and combine, try and get it in a single layer in the pan so some of the pasta and eggs can fry a bit. You don't want to burn the eggs but get them a little bit fried. Turn off the heat to cool it a bit from the fried stage. You want it warm but not blazing hot.
• Add two tablespoons of the egg yolk mixture to the warm pasta. Toss with tongs to combine so the warm pasta can gently warm up the egg yolks. Do not add it HOT or all of the egg yolks at once as it will cook/scramble the egg yolks. You want the egg yolks to combine with the pasta slowly and warm just enough to create a creamy sauce. Add a small amount of pasta at a time, stir and repeat 2-3x. Once all the egg yolk mixture is combined with the pasta, add additional parmesan cheese at this time and toss in the pan with tongs.
• Divide the fried spaghetti into two pasta bowls. Top with fresh parsley and additional parmesan cheese as a topping. Also, add salt & fresh cracked pepper to taste and serve.
• Enjoy immediately.

SPAGHETTI WITH FRISEE AND FRIED EGG

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve cup pasta water; drain pasta and transfer to a large bowl.
• Meanwhile, cook bacon in a large nonstick skillet over medium-high until browned, about 7 minutes, pouring off and reserving fat halfway through. With a slotted spoon, transfer bacon to paper towels.
• Add frisee to skillet and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, until frisee just begins to wilt, 1 1/2 to 2 minutes. Stir in vinegar and transfer to bowl with pasta (reserve skillet). Add pasta water and toss to combine.
• Return skillet to medium heat and add reserved bacon fat. Working in two batches, fry eggs until whites are just set and edges are golden brown, about 2 minutes. Season with salt and pepper. Serve pasta topped with Parmesan (if desired) and a fried egg.

EGGS AND SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). Sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
• Place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. Serve hot.

BEANS-AND-GREENS PASTA WITH FRIED EGGS

Steps:

• Bring a large saucepan filled two-thirds full of water to a boil. Add a small handful of salt and the spaghetti. Cook for 2 minutes less than the package directions recommend.
• Meanwhile, heat a large nonstick skillet over medium heat. Spoon four 1-tablepoon rounds of Parmesan into the skillet, leaving space between each. Cook until the cheese is melted and the edges are lightly browned, about 3 minutes. Using a thin spatula, flip the rounds and cook until golden and the chips start to stiffen, 1 to 3 minutes longer. Transfer the frico to a plate to cool and crisp. Do not wipe out the skillet.
• Drain the spaghetti in a colander and rinse under cool water to prevent sticking. Wipe out the saucepan the pasta was cooked in. Place over medium heat and add the oil. Add the onion, garlic and a generous pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes.
• Meanwhile, heat the same skillet over medium heat. Crack the eggs into the skillet and sprinkle with salt. Immediately reduce the heat to low and cook until the whites are firm but the yolks are still runny, 5 to 7 minutes.
• Add the broth to onion and garlic in the saucepan and bring to a simmer over medium-high heat. Stir in the chickpeas and lemon zest and juice. Add the spinach, pasta and the remaining 1/4 cup of Parmesan. Cook over medium heat, tossing gently, until the spinach is just wilted and the pasta is heated through; season with salt and pepper.
• Divide the pasta among shallow bowls. Top each with a fried egg and a crumbled frico. Serve with more Parmesan.

SPAGHETTI WITH FRIED EGGS AND ROASTED PEPPERS

Steps:

• Roast peppers under a broiler or on a gas burner with flame on low. Turn them regularly so that they char all over. When they are fully blistered, place them in a paper or plastic bag. Let cool, then peel the peppers. When you cut them open, catch any pepper liquid in a small bowl. Trim off stem end, scrape out seeds and cut out ribs. Then slice lengthwise into 1/4-inch-wide strips.
• In a small baking dish, combine peppers, capers, garlic and parsley. Season with salt and pepper. Sprinkle bread crumbs on top. Set aside.
• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Just before it boils, sprinkle 2 tablespoons olive oil over red peppers, and place in oven for 10 minutes. Add pasta to boiling water, and cook until al dente. After a few minutes, scoop out a cup of water, and set aside.
• Meanwhile, in a medium sauté pan over medium heat, place 3 tablespoons olive oil. When it shimmers, crack in the eggs and fry, sunny side up, until whites are set and yolks are still runny. Remove from burner.
• Drain pasta, and pour it into a large, warm serving bowl. Using 2 forks, toss in the baked peppers and fried eggs, adding some of the egg-cooking olive oil. As you toss, break whites into pieces and let yolks act as sauce; they will spread over the pasta and cook further from the heat. Add a little reserved pasta water if it gets too thick.
• Season to taste with salt and pepper, and serve, passing cheese on the side.

PASTA WITH WILTED GREENS, BACON AND FRIED EGG

Steps:

• Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
• Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
• Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
• Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
• Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
• Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
• Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
• Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.