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Parsley Pasta

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Parsley Pasta

Description

Like pulling doves out of an empty top hat, this pasta is one of those "something from nothing" dishes that comes together like magic. It goes to show that your fridge can be virtually empty, save a scrap of cheese, a lonely egg, and some garnish and you can turn it into a wholesome meal that tastes...

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min

Ingredients

Serves : 2 serving
  • 250 grams dried spaghetti
  • 25 grams flat leaf parsley (just the leaves)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon olive oil
  • 2 large eggs
  • 40 grams parmigiano-reggiano (grated)

Directions

  • Bring a pot of well salted water to a boil and boil the pasta until a bit before it's perfect.
  • Wash and thoroughly dry the parsley before mincing it. Wet parsley tends to clump and will be hard to distribute evenly in the pasta.
  • When the pasta is a few minutes away from being done, heat a pan and fry the eggs using 1 tablespoon of olive oil.
  • When the pasta is done, drain it well, return it to the pot, and toss with 1/4 cup of olive oil. Add the minced parsley and toss to coat evenly.
  • Add the cheese in a little bit at a time tossing between each addition. Save a little to garnish.
  • To plate, put a layer of pasta down, top with a fried egg, and sprinkle some freshly ground black pepper, sea salt and cheese on top of the egg.
Marc Matsumoto

Marc Matsumoto

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