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.
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
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.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
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