Recipe courtesy of David Rosengarten
Show: Cooking Live
Save Recipe Print
Yield:
enough topping for 1 pound pas

Ingredients

Directions

While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon for 2 to 3 minutes without turning, or until the eggs are just done. Remove the pan from the heat and sprinkle eggs with coarse salt and hot red pepper flakes.

Time the dish so that the pasta is ready as soon as the eggs are done. Place the pasta on a serving platter and toss with the Parmagiano-Reggiano, additional pepper flakes and parsley. Pour the contents of the egg pan, including the oil, butter and garlic onto the pasta. Garnish pasta and eggs with oregano or sage and serve immediately.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Pantry Pasta

Recipe courtesy of Ree Drummond

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Deep-Fried Turkey

Recipe courtesy of Alton Brown

Cauliflower Soup with Anchovy Breadcrumb Topping

Recipe courtesy of Rachael Ray

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Garlic Cheese Bread Sticks

Recipe courtesy of Ree Drummond

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Fried Egg, Red Pepper, Garlic, and Herb Topping for Pasta

Recipe courtesy of David Rosengarten

Red Pepper, Arugula, Fried Egg Sandwich

Recipe courtesy of Curtis Aikens

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.