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Pasta, Garlic, Olive Oil and Eggs

5/4/2019

1 Comment

 
Picture
 This simple and satisfying pasta can be made with or without eggs. You probably would want one of the long, thin pastas for the no egg version.

Ingredients:
3/4 pound dry pasta, Rotini is good. Linguine is too. So is Angel Hair.
4 tablespoons olive oil
3 to 4 cloves minced garlic
4 large eggs
Crushed red pepper flakes optional, about a quarter teaspoon
Parmesan cheese for serving


Directions:
Heat 3 or 4 cloves of minced garlic (and the pepper flakes) in 4 tablespoons of olive oil, and set aside. Cook pasta al dente in salted water.
About 2 minutes before the pasta is done, reheat the pan and slide in four large eggs. Let the eggs cook until the edges just turn white. Turn off the heat, drain the pasta and add to the eggs and oil. Turn the heat back on and mix the pasta with the eggs a few moments until the eggs finish cooking.
Serve with fresh grated Parmesan and plenty of ground pepper.
1 Comment
Meagan D
8/10/2019 03:46:50 pm

I whipped up this pasta dish with what I already had in my fridge- so easy and delicious! Took me maybe 25 minutes to make. Also love the pepper flakes for a bit of extra kick.

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