Dinner for One: Spaghetti with Fried Eggs

I recently read Amanda Hesser’s Cooking for Mr. Latte: A Food Lover’s Courtship, with Recipes (many thanks to Raina for the recommendation).  The book wonderfully weaves together tales of cooking, dining out, and eating with friends and family and her relationship with her now husband who she refers to as Mr. Latte.  Lots of great NYC references too which I enjoyed.  It was a fun read for any food lover!

I was struck by many of the recipes in the book and plan to try a few.  Tonight, though, when Tim told me he was having dinner with his friend I remembered the chapter on cooking when you are home alone.  The chapter recounts one of the last meals Amanda makes as a single woman before she marries Mr. Latte.  In reflecting on this milestone, Amanda asks many of her friends what do they cook when they are dining alone.  I didn’t have to think long about what I make when I cook for myself — PASTA!   I decided to try one of the recipes included in this chapter — spaghetti with fried eggs and parmesan cheese.  It sounded like a bowl of comfort to me.  With a fall chill in the air, this was the perfect recipe for tonight.

I followed the recipe below from Mark Bittman’s blog.  Definitely cook the eggs on low to medium heat and take them off the heat when the whites are still runny.  The eggs will continue to cook when mixed with the hot pasta.

I thought it was a deliciously simple meal!

Spaghetti with Fried Eggs
Arthur Schwartz

  • 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
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.

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