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Ingredientes
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. Unsalted butter
- 2 lrg Garlic cloves thinly sliced
- 4 lrg Large eggs - (preferably from free-range chickens) Coarse salt to taste Crushed warm red pepper flakes to taste
- 1/2 c. Freshly-grated Parmigiano-Reggiano plus additional cheese as an accompaniment
- 1/4 c. Chopped fresh parsley
- 1 Tbsp. Chopped fresh oregano or possibly sage Warm cooked pasta for serving
Direcciones
- While the pasta for this dish is cooking, heat the extra virgin olive oil and butter in a large skillet over moderate heat. Add in the garlic and cook, stirring, for 2 min. Add in the Large eggs and cook, sunny-side up, basting with a spoon, for 2 to 3 min without turning, or possibly till the Large eggs are just done (the yolks must remain runny). Remove the pan from the heat and sprinkle Large eggs with coarse salt and warm red pepper flakes.
- You must time this dish so which the pasta is ready as soon as the Large eggs are done. Place the pasta on a serving platter and toss with the Parmigiano-Reggiano, additional red pepper flakes, and parsley. Pour the contents of the egg pan, including the oil, butter, and garlic, onto the pasta. Garnish pasta and Large eggs with oregano or possibly sage and serve immediately. Pass the additional Parmigiano-Reggiano at the table.
- Suggested Wine: Giuseppe Franca Nozze D'Oro, Tasca D'Almerita, 1994
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 283g | |
| Calories 858 | |
| Calories from Fat 740 | 86% |
| Total Fat 83.55g | 104% |
| Saturated Fat 26.39g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 895mg | 298% |
| Sodium 288mg | 12% |
| Potassium 400mg | 11% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.78g | 1% |
| Protein 25.79g | 41% |
