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Spaghetti with Fried Eggs, Salerno Style |
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Serves: 2
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Spaghetti with Fried Eggs, Salerno Style recipe on the web!!
(Spaghetti con l’Uuovo Fritto alla Salernitana)
Category: Dried Pasta with Cheese and Eggs
Though I had heard about this recipe from the Naples area, I never tried making it until one day when I thought I had nothing in the house to cook for myself and my husband. It is simple and comforting and could even be served for brunch. The eggs should be cooked until the whites are set but the yolks are still soft. The ingredients for this recipe will serve two, but you can double or triple them as needed.
_ ounces spaghetti or linguine
Salt
_ tablespoons olive oil
_ eggs
___ cup freshly grated Pecorino Romano cheese
Freshly ground black pepper
1 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of the salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook over high heat, stirring frequently.
2 Heat the oil in a large skillet over medium heat. Add the eggs, sprinkling them with salt and pepper. Cook until the whites are just set and the yolks are still soft.
3 Drain the pasta, reserving some of the cooking water. Toss the pasta with the cheese and 2 to 3 tablespoons of the water. 4 Divide the pasta between 2 serving dishes. Top each with two eggs and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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