Spaghetti with Fried Eggs (Carbonara-Inspired)

Total Time: 20 minutes

Difficulty: Easy

Ingredients

Serves 2-3

• ½ pound (225g) thin spaghetti (or linguine)

• 6 tablespoons extra virgin olive oil (EVOO) or lard (for traditional richness)

• 2 large garlic cloves, lightly smashed and peeled

• 4 large eggs

• Kosher salt (for pasta water)

• Freshly ground black pepper (generous, to taste)

• Freshly grated Parmesan or pecorino Romano cheese optional (traditionally pecorino is preferred for its salty bite)

Detailed Instructions

Step 1: Prepare Pasta Water & Cook Spaghetti

Bring a large pot (4-6 liters) of water to a rolling boil. Add 1 tablespoon of kosher salt per liter of water (e.g., 2-3 teaspoons for 2 liters) to create a highly salted base. Gently lower the spaghetti into the boiling water and cook until al dente (check package instructions; thin spaghetti typically takes 8-10 minutes). Reserve ½ cup (125ml) of pasta water before draining—this starchy liquid helps emulsify the egg sauce.

Step 2: Infuse Garlic Oil

While the pasta cooks, heat a small skillet over medium-low heat. Add 4 tablespoons of EVOO (or lard). Once the oil shimmers, add the smashed garlic cloves. Gently cook for 3-4 minutes, stirring occasionally, until the garlic turns a pale golden color (avoid browning, which causes bitterness). Use a slotted spoon to remove the garlic cloves and discard; leave the fragrant oil in the pan.

Step 3: Fry Eggs for Creaminess

Return the skillet to medium heat and add the remaining 2 tablespoons of EVOO. Crack the 4 eggs into the pan. Cook undisturbed for 1-2 minutes, tilting the pan to allow uncooked egg to pool underneath, until the egg whites are set but still slightly translucent (edges crisp, center of whites firm, yolks runny). The eggs will finish cooking in the residual heat of the hot pasta—this ensures a silky, creamy texture.

Step 4: Combine & Season

Drain the al dente spaghetti and immediately transfer it to the skillet with the eggs and garlic oil. Toss vigorously with tongs or a fork, breaking up the egg whites slightly to distribute the yolks. Add the reserved pasta water 1-2 tablespoons at a time until the sauce coats the spaghetti smoothly and lightly clings to the strands. Season with freshly ground black pepper and, if using, freshly grated cheese.

Step 5: Serve Immediately

Plate the pasta hot, ensuring the yolks remain partially runny for maximum creaminess.

Culinary Tips & Variations

• Carbonara Classic Adjustment: Separate 4 eggs: cook 4 egg whites until fully set (stirring to prevent curdling), then mix in raw yolks at the end. This creates a richer, more even coating.

• Umami Boost: Add 1-2 anchovy fillets (drained and mashed) or a splash of Colatura (Roman anchovy fish sauce) to the garlic oil for depth.

• Textural Contrast: Toast breadcrumbs in 1 tablespoon EVOO until golden, then sprinkle over the dish for crunch.

• Spice Layer: Mix chili crisp or red pepper flakes with the cheese for a spicy kick.

• Moisture Fix: If dry, stir in 1-2 raw egg yolks or additional pasta water to loosen the sauce.

User Experiences & Feedback

• "When I was growing up, any pasta—macaroni, dried leaves, wet cement—was delicious. This recipe’s simplicity is its soul."

• "Substituted Manischewitz extra-wide egg noodles; they hold the sauce beautifully."

• "Topped with toasted breadcrumbs (tossed in EVOO first) and chili crisp with Parmesan—layers of flavor!"

• "Tasty but dry for me. Fixed with 1 raw egg yolk—silky and perfect."

• "Colatura (anchovy oil) + toasted breadcrumbs = game-changer for umami and crunch."

Note: This dish is a modern twist on the traditional Roman Carbonara, emphasizing fresh eggs and minimal ingredients for unadulterated flavor.