20 minutes
A simple yet flavorful pasta dish that combines the aromatic essence of garlic with the richness of sunny-side up eggs.
to taste
0 oz
tablespoons
Large Cloves Garlic, lightly smashed and peeled
each
each
to taste
1. Boil Water
Bring a pot of salted water to a boil. The salt is essential as it seasons the pasta while it cooks, ensuring that every strand is flavorful.
2. Infuse Oil with Garlic
While waiting for the water to boil, combine the garlic and 4 tablespoons of extra virgin olive oil in a small skillet over medium-low heat. Cook the garlic gently, pressing it occasionally into the oil, until it barely colors on both sides. Once the garlic has just begun to color, remove and discard it.
3. Cook Pasta
Once the water is boiling, add the thin spaghetti and cook according to the package instructions until al dente. Drain the pasta using a colander, but do not rinse it.
4. Fry Eggs
Add the remaining 2 tablespoons of extra virgin olive oil to the skillet. Gently crack the eggs into the skillet and fry them until the whites are just about set, but the yolks remain runny.
5. Combine Pasta and Eggs
Transfer the hot pasta back into the pot or a large bowl. Carefully slide the fried eggs and all the oil from the skillet over the pasta. Toss everything together gently, breaking up the egg whites so they mix with the spaghetti and oil. The runny yolks will create a rich, silky sauce that coats the pasta beautifully.
6. Season and Serve
Season the dish with freshly ground black pepper to taste. If desired, sprinkle freshly grated Parmesan or pecorino cheese over the top. Serve immediately and enjoy.
Replace the egg with sautéed shrimp for Shrimp Scampi Spaghetti, with grilled or sautéed chicken for Chicken Alfredo, or add crispy chopped bacon for a breakfast-inspired Bacon and Egg Pasta.
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Add crispy pancetta, bacon, or prosciutto for a salty and savory dimension.
Make Spaghetti Aglio e Olio with Peperoncino for a spicy kick, swap garlic oil for pesto in Pesto Pasta with Poached Egg, or add lemon and top with seared scallops for Lemony Garlic Spaghetti.
Sauté additional vegetables like spinach, cherry tomatoes, or asparagus in the garlic oil before tossing with the spaghetti.
Use the freshest organic garlic and farm-fresh eggs for the best flavors.
Infuse olive oil with garlic slowly to avoid burning and achieve a sweet, nutty flavor.
Reserve pasta water to create a silky sauce that clings to the spaghetti.
Cook sunny-side-up eggs on low heat to ensure set whites and runny yolks.
Cook spaghetti until al dente for the perfect texture.
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