I have a big thing for eggs. I love them in just about every way they are prepared. They make a base or even addition to a meal. I often have breakfast for dinner. My friend makes the best rice with pigeon peas and whenever she shares I top my plate of rice off with fried egg(s) and a lot of hot sauce. I love egg drop soup. The love for the Incredible Edible Egg runs deep.
One of my favorite ways to eat eggs now in pasta. I had seen simple versions carbonara with raw eggs on it and I have been hooked since then. While pasta with carbonara sauce is great, I find that the way I like best is with spinach and eggs. I sure do love my bacon but I love freshly sauteed spinach with pasta. But when you have an egg yolk sitting on top of a bed pasta things entirely transform. You gently pierce this egg yolk, allowing it to slip its way through the fine strands of pasta. The egg yolk graciously coats the hot pasta changing it from a simple pasta with spinach to a really good, simple dinner.
Pasta with Spinach and Eggs1 lb of spaghetti pasta 1lb of baby spinach 4 cloves of garlic, minced 1/4 cup of olive oil 2 tablespoons butter 1 teaspoon red pepper flake 1 teaspoon pepper 1 tablespoon salt 6 eggs yolks grated Parmesan cheese
Cook pasta until al dente.
While pasta is cooking, combine oil and butter in a large pan over medium heat. Add in garlic and crushed red pepper flake. Heat until garlic is golden and perfumes the air. Add in spinach, salt, and pepper, and remove from heat. The heat from the pan will wilt the spinach down enough.
Drain pasta, reserving 1/2 cup water. Add the water and pasta water to the spinach, place pack on heat for a minute.
Divide pasta into 6 bowls. Separate the yolks from the whites for all eggs. Place 1 egg onto each serving and then top with Parmesan cheese. Serve immediately.
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