Mark Bittman is one of those accessible celebrity chefs. He shows you how to cook everything fast while keeping it simple. If you love pasta and you love fried eggs, two of the simplest of dishes, then you’re going to love this take on Bittman’s Spaghetti with Fried Eggs.
Capellini Fried Eggs
- 1/2 lb capellini or thin spaghetti
- sea salt
- 4 T olive oil
- 2 large cloves garlic, minced
- 4 eggs
- freshly ground black pepper
- parsley, chives or scallion, as garnish
- hot pepper flakes, as garnish
In a large pot of salted water, cook the pasta al dente.
As the pasta begins to cook, cook the sauce.
In a medium-sized pan, heat oil over medium-low, then add garlic and cook, stirring for 2 minutes. Add eggs and fry gently, until almost set and yolks runny. Drain the pasta and toss with the eggs and oil, scattering egg whites. Season with pepper and Parmesan. Garnish with parsley, chives or scallions and hot pepper flakes and serve hot. Serves 2-3. Goes well with roasted asparagus.
- Just had a stunning pasta dish at the Italian brasserie Industria in Griffintown — gnoc
chi with taleggio, radicchio trevisano and cipollini, braised in red wine, topped with roasted hazelnuts. It was one of four market fresh dishes in their Fat Thursday’s specials for $28, which also included a large pour of easy-to-drink La Sogara Garganega.
- The other market fresh dishes at Industria are mighty enticing: arugula salad with radicchio, figs, candied walnuts and fontina cheese; beef bavette with red wine mushroom sauce and fries; and pizza pesto with sun-dried tomatoes, goat cheese and toasted pine nuts. Salad was perfect. Beef had fabulous flavour, was a bit hard to chew, but I’d order it again; it was that good. The only downer — pizza crust lacked salt and this staple Italian recipe needs work. Viva l’Italia!