Monday, March 9, 2009

spaghetti and eggs

like most 20-somethings, i have limited resources: counter space, time, and ingredients. i'm all about 'peasant food'--its cheap, easy and practical.

a few months ago i was reading mark bittman's blog and was attracted to the simplicity of the spaghetti and eggs recipe he got from arthur schwartz. using egg yolks as spaghetti sauce sounds so sexy. :)

lately i've been a little protein-deprived, so i thought this would be a good remedy. thus, this has become my go-to recipe for the last few weeks. i've come up with some version calls for way more garlic, and a shallot or two for additional flavor. because the pecorino and/or parmasean is pretty salty, i would hold off on adding any additional salt.

what's your current go-to recipe?


sea salt
a handful of spaghetti
3 eggs
3-4 tablespoons of extra virgin olive oil
4 large cloves garlic, lightly smashed and finely chopped
freshly ground black pepper
freshly grated parmesean or pecorino cheese


1. bring a pot of salted water to boil. start the sauce in the next step, and start cooking pasta when the water boils

2. combine garlic, shallot and 2 tablespoons oil in a small skillet over medium-low heat. cook the garlic and shallot, pressing into the oil occasionally to release its flavor; it should barely color on both sides. remove and add the remaining oil.

3. fry the eggs sunny side up, gently in the oil until the whites are just about set and the yolks are still runny. drain the pasta and toss with garlic, shallot, eggs, and oil--breaking up the yolk and whites as you do. (the eggs will finish cooking in the heat of the pasta.) top off with fresh cheese.

serves 2


birdman said...

I use a very similar recipe except it uses bowtie pasta, and I got it from Jacques Pepin's Fast Food My Way which is an exceptional book for students and young professionals alike.

adeeba said...

i remember you mentioning that book..i'll definitely pick it up!

Madiha said...

i looove it adeeba

Alia said...

Go-to recipe: sauteed dredged chicken, creamy parmesan sauce with angel hair pasta cooked in the sauce itself to thicken it up. Add some sauteed onions, mushrooms, and garlic, and you've got a good mood on a plate. Oh and some toasted white, completely-devoid-of-nutritional-value bread for mopping up excess creaminess. Hmm, perhaps I need to make a plate of this tonight....

adeeba said...

ooh, sounds delish, alia! i'll try your recipe this week!

Malachy said...

spaghetti alla carbonara is my favorite:
2 beaten eggs, a few generous tablespoons pancetta or guanciale cut into matchsticks, and a ton of pecorino and black pepper. just combine the beaten eggs, cheese, black pepper and bacon (cooked to a crisp) in a big, warmed bowl. when the pasta is done cooking dump it in the bowl. mix it all together til its gloopy and then throw it in the pan (in which you cooked the bacon) on low heat for a while until its to your liking (more runny or less runny depending on your taste). serve with more pecorino and black pepper on top. parsley optional. not as healthful as your option but debilitatingly good.
ill have to give your recipe a shot. sounds great, and so easy!