Parsley Pasta
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Unrated
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Prep Time
2 mins
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Cook Time
2 mins
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Total Time
10 mins
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Servings
2 serving
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Course
Main Course
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Cuisine
Italian
Parsley Pasta
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A simple herbal pasta topped with a fried egg, perfect for a quick weeknight meal.
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Ingredients
- 250 grams Spaghetti
- 25 grams flat leaf parsley (just the leaves)
- ¼ cup extra virgin olive oil
- 1 tablespoon olive oil
- 2 large eggs
- 40 grams Parmigiano-Reggiano (grated)
- black pepper (to taste)
- sea salt (to taste)
Instructions
- Bring a pot of well salted water to a boil and boil the pasta until a bit before it's perfect.
- Wash and thoroughly dry the parsley before mincing it. Wet parsley tends to clump and will be hard to distribute evenly in the pasta.
- When the pasta is a few minutes away from being done, heat a pan and fry the eggs using 1 tablespoon of olive oil.
- When the pasta is done, drain it well, return it to the pot, and toss with ¼ cup of olive oil. Add the minced parsley and toss to coat evenly.
- Add the cheese in a little bit at a time tossing between each addition. Save a little to garnish.
- To plate, put a layer of pasta down, top with a fried egg, and sprinkle some freshly ground black pepper, sea salt and cheese on top of the egg.
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