FRIED EGG, RED PEPPER, GARLIC AND HERB PASTA
Ingredients
45ml extra-virgin olive oil
25g butter
2 large garlic cloves, finely sliced
4 large eggs
Coarse salt to tast
50g freshly grated parmesan
50g chopped fresh parsley
15ml chopped fresh oregano sage
Pasta for 2 or 4 people, depending on how many eggs you want!
Serves 2 or 4
Source: Dean and Deluca Cookbook
Method
While the pasta for this dish is cooking, heat the olive oil and butter in a large frying pan over a moderate heat.
Add the garlic and cook, stirring, for 2 mins.
Add the eggs and fry basting with a spoon until at your preferred level of doneness. It is best if the yolks remain runny.
Remove the pan from the heat, sprinkle the eggs with coarse salt and hot pepper flakes.
Drain the pasta and toss with parmesan cheese, more chilli flakes and parsley.
Serve in to bowls.
Place the eggs on the top and pour the rest of the pan contents over the pasta.
Garnish with oregano or sage and serve immediately.
Serve with extra parmesan.