Ingredients
1 package (16 ounces) linguine4 tablespoons olive oil, divided 2 tablespoons butter, divided 6 garlic cloves, thinly sliced1/2 teaspoon crushed red pepper flakes8 large eggs, divided use2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus additional for sprinkling1/2 teaspoon salt1/4 teaspoon pepperFresh parsley, optional
Preparation
Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes.
Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set.
Drain linguine; return to pan. Add cooked egg mixture; stir in 2 tablespoons cheese, salt and pepper, tossing to coat. Keep warm. In the same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired.
Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.
