SERVES 4
TOTAL TIME: 45 minutes
Timing is key here; be sure to cook the eggs just before serving, so that the yolks will still be runny and help create the sauce.
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2 |
slices high-quality white sandwich bread, torn into quarters |
|
10 |
tablespoons extra-virgin olive oil |
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Salt and pepper |
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|
4 |
garlic cloves, minced |
|
1 |
pound spaghetti |
|
1 |
ounce Parmesan cheese, grated (½ cup), plus extra for serving |
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4 |
large eggs, cracked into 2 small bowls (2 eggs per bowl) |
1. Adjust oven rack to middle position and heat oven to 375 degrees. Pulse bread in food processor to coarse crumbs, about 10 pulses. Toss crumbs with 2 tablespoons oil, season with salt and pepper, and spread over rimmed baking sheet. Bake, stirring often, until golden, 8 to 10 minutes.
2. Cook 3 tablespoons oil, garlic, and ¼ teaspoon salt in 12-inch nonstick skillet over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 8 to 10 minutes; transfer to bowl.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add garlic mixture, 3 tablespoons oil, Parmesan, and ½ cup reserved pasta cooking water and toss to combine.
4. During final five minutes of pasta cooking time, wipe now-empty skillet clean with paper towels and place over low heat for 5 minutes. Add remaining 2 tablespoons oil, swirl to coat pan, then quickly add eggs. Season with salt and pepper, cover, and cook until whites are set but yolks are still runny, 2 to 3 minutes.
5. Season pasta with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Top individual portions with bread crumbs and fried egg, and serve with extra Parmesan.