I’ve been traveling a bit more than usual lately – some for work and some for fun – and as much as I like the adventure of getting away, and the break in my routine, I also really like getting back home to all the familiar things (side note: I also am nearly obsessed with collecting airline miles. I finally achieved MVP status on Alaska, which means I can now reserve the exit row – which is swoon-worthy. We never knew how good we had it in the 90s when we could reserve those rows with abandon. It’s good to be back!).
One reason I like to cook at home is that I have control over my ingredients – so even when I’m eating indulgenttreats, at least I know exactly their ingredients are. When I travel, it can be hard to control what I’m eating and I sometimes end up feeling gross + guilty for whatever desperate food decision I’ve made.
This pasta is the exact example of food that’s definitely indulgent (there’s not an insignificant amount of olive oil 😀), but also so amazing and delicious. And, because I know exactly what’s in it, I also feel like I’m in good control of my eating. Chewy, salty, noodle-y and satisfying, it a heathy but indulgent dinner that’s totally worth it.
The recipe comes from Mark Bittman, and once the water is boiling, can be made in about 10 minutes. I’ve edited the recipe so very slightly, because while all the oil is amazing, I’ve found it’s equally delicious with just a bit less. I’ve also upped the garlic a bit, just for a little extra punch of flavor. Mark seems to believe that the Parmesan is optional, though on that point, I have to respectfully and heartily disagree.
Freshly grated Parmesan cheese (not at all optional)
Bring a pot of salted water to the boil.
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.
Right as you’ve removed the garlic, start cooking the pasta.
Next, fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta – it should be done right around when the eggs are ready – and place in a large bowl. Pour the eggs and oil on to the hot pasta, and toss enthusiastically, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season with plenty of parmesan, salt and pepper, and serve immediately, topping with just a bit more cheese if you like.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.
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