Best 5 Spaghetti With Frisee And Fried Egg Recipes

Tantalize your taste buds with a culinary journey that harmonizes the vibrant flavors of Italy and France. Embark on a delightful adventure with our spaghetti with frisee and fried egg extravaganza. This symphony of textures and flavors will transport you to the sun-kissed hills of Tuscany and the charming bistros of Paris. Discover the perfect balance of crisp and tender, bitter and sweet, rich and refreshing in every delightful bite.

Indulge in the simplicity yet sophistication of this remarkable dish. With just a handful of carefully selected ingredients, you'll create a masterpiece that celebrates the beauty of fresh, seasonal produce. Asparagus, with its vibrant green spears, adds a touch of springtime elegance. Bitter frisee lettuce provides a refreshing contrast to the richness of the egg and cheese, while salty pancetta lends a savory depth of flavor.

But it's the combination of a perfectly fried egg and a generous sprinkling of Parmigiano-Reggiano cheese that truly elevates this dish to greatness. The runny yolk, when pierced, cascades over the spaghetti, enriching it with a velvety lusciousness. The nutty, slightly salty cheese adds a final touch of umami, bringing all the elements together in a harmonious embrace.

This delectable spaghetti with frisee and fried egg is not just a meal; it's an experience. It's a celebration of the art of cooking, the joy of sharing a delicious meal with loved ones, and the pure pleasure of savoring each and every bite. So, gather your ingredients, fire up your stove, and prepare to embark on a culinary adventure that will leave you craving for more.

Here are our top 5 tried and tested recipes!

SPAGHETTI WITH FRISEE AND FRIED EGG

Spaghetti with Frisee and Fried Egg image

Sherry vinegar adds brightness and cuts the richness of the egg yolk and bacon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 7

Ingredients

Coarse salt and ground pepper
1/2 pound spaghetti
8 ounces bacon, cut into 1-inch pieces
1 large head frisee, chopped
2 tablespoons sherry vinegar
4 large eggs
Grated Parmesan, for serving (optional)

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.

Nutrition Facts : Calories 405 g, Fat 14 g, Fiber 5 g, Protein 22 g

SPAGHETTI WITH FRIED EGGS

Spaghetti With Fried Eggs image

Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).

Provided by Mark Bittman

Categories breakfast, easy, quick, weeknight, pastas, main course

Time 20m

Yield 2 or 3 servings

Number Of Ingredients 7

Ingredients

Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
4 eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional

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.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 34 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 381 milligrams, Sugar 2 grams, TransFat 0 grams

EGGS AND SPAGHETTI

Eggs and Spaghetti image

This is a quick and easy dinner recipe for one. It doesn't sound too appetizing but actually, it's very good.

Provided by pkelley

Categories Side Dish

Time 20m

Yield 1

Number Of Ingredients 7

Ingredients

4 ounces spaghetti
2 tablespoons butter
2 eggs
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon minced onion
1 tablespoon dried rosemary

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.

Nutrition Facts : Calories 806.1 calories, Carbohydrate 94.2 g, Cholesterol 433.1 mg, Fat 35.4 g, Fiber 6.8 g, Protein 29.1 g, SaturatedFat 18.3 g, Sodium 315.6 mg, Sugar 5.6 g

SPAGHETTI AND FRIED EGGS

Spaghetti and Fried Eggs image

Absolutely wonderful! It doesn't get any easier - or tastier - than this recipe. I made it as soon as I saw the recipe (provided by Mark Bittman) and was supremely happy with the results. This recipe is a good 'trick' to have up your sleeve when time is short and the pantry is bare.

Provided by evelynathens

Categories Spaghetti

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

salt
1/2 lb thin spaghetti
6 tablespoons extra virgin olive oil or 6 tablespoons lard
2 large garlic cloves, lightly smashed and peeled
4 eggs
fresh ground black pepper
freshly grated parmesan cheese (optional) or pecorino cheese (optional)

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.

SPAGHETTI WITH FRIED EGGS AND ROASTED PEPPERS

Spaghetti With Fried Eggs And Roasted Peppers image

Provided by Amanda Hesser

Categories dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 red bell peppers
1 tablespoon salted capers, thoroughly rinsed, coarsely chopped if large
1 large clove garlic, finely chopped
1/4 cup finely chopped parsley
Sea salt
Freshly ground black pepper
3 rounded tablespoons coarse bread crumbs
5 tablespoons extra virgin olive oil
12 ounces spaghetti
2 eggs
Freshly grated Parmigiano-Reggiano and pecorino cheese

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.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 16 grams, Carbohydrate 72 grams, Fat 21 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 455 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use fresh ingredients whenever possible. This will ensure that your dish is flavorful and nutritious.
Don't overcook the spaghetti. It should be cooked al dente, or slightly firm to the bite.
Use a good quality olive oil. This will add flavor and richness to the dish.
Season the dish to taste. This means adding salt, pepper, and other spices to your liking.
Garnish the dish with fresh herbs, such as parsley, basil, or chives.

Conclusion:

Spaghetti with frisée and fried egg is a simple but delicious dish that is perfect for a quick and easy meal. It is also a great way to use up leftover spaghetti. With a few simple ingredients and a little bit of time, you can create a meal that is both flavorful and satisfying.