Linguini and Eggs

One of my father’s favorite things to eat is Pasta Aglio e Olio d’ Oliva. The translation is Pasta with Garlic and Olive Oil. This is as simple as it comes and what my parents would refer to a peasant food, or what my grandmother (my mom’s mother) was known for making when they had nothing to cook and a family to feed. Simple to make and so flavorful – garlic and olive oil speaks volumes. If you were to ask my mother what she enjoys eating, her answer would probably be an egg. She loves all the ways you can cook them. As a child I thought I hated eggs.  I think it was the smell of them that first turned me off, but my father absolutely despises eggs and I am sure that had some influencing on my opinion. So I grew up never eating eggs, but my sister and my mother always enjoyed them together. I can remember how they would sit at the table in kitchen in the morning, both with a soft boiled egg and toast to dip into the yolk.  They loved it, and looking back it was a little bonding time that the two of them had together.

Years later while I was in culinary school I came to a drastic discovery, I liked eating eggs! I was shocked and so amazed. I was making omelets, quiche, frittatas, poached eggs and scrambles and enjoying it all. My husband and my girls – Martini and Latte were so happy with this discovery. I wanted to get my egg cooking down perfect and I make them over and over to get the technique down, so on and on the practice went. My girls now hear the cracking of an egg and come into the kitchen to see if they are getting a treat.  So yes, I have done my share of cooking eggs in the last 8 years.

This all leads me to the dish I want to share with you, Linguini and Eggs. This dish is so utterly humble and fantastic I can hardly stand it. It is like a combination of my father’s favorite – Pasta e Aglio e Olio d’ Oliva, and my mother’s favorite – eggs. The way the egg ends up coating the linguini and the flavor that it imparted from the garlic is so satisfying. I hope you all rush to try it. It is also so easy to cook up that you can have it ready in minutes and can be easily doubled.  I hope to make it someday when I am with my mom and my sister and hopefully have a bonding moment of our own. My dad will just have to miss out!

 

 

Linguini and Eggs (serves 2 – 3) 

8 oz of Linguini

3 cloves of garlic, minced

¼ tsp of Crushed Red Pepper

1/8 of a cup Extra Virgin Olive Oil

2 Eggs, beaten

Parmesan Cheese (freshly grated), at least ¾ a cup

Sea Salt and Black Pepper to taste

Fresh Parsley or Oregano for sprinkling

First, place a large pot of salted water over high heat and bring to a boil. Once boiling place in your linguini and stir well. Set your timer to 2 minutes less than the suggested cooking time on the box.

Next, place a large nonstick frying pan over medium heat. Once pan is hot pout n olive oil and wait until you see it is warmed through. Add your garlic and crushed red pepper and simmer, while stirring it occasionally. You want the garlic and red pepper to cook but not brown, so if you feel they are browning lower your heat and keep an eye on it.

Then, with a colander ready and when your timer rings you need to drain your linguini. Once the linguini is strained, place the linguini into your frying pan with the garlic and olive oil. Toss it well with it simmering. Season your beaten eggs with Sea Salt and Black Pepper and a bit of your parmesan cheese. Pour this mixture over your linguini in the frying pan and with a wooden spoon or silicon spatula continually stirring (over medium heat) until the egg mixture is cooked and resembles scrambled eggs.

Finally, remove your frying pan from the heat. Sprinkle some extra parmesan cheese and toss well. . Scoop a bit of the linguini and eggs onto a plate for serving. Sprinkle with your parsley or oregano and have the extra parmesan (if any) ready to serve with for personal taste.

Note: This recipe can be easily doubled, but be very careful when tossing your liguini with your egg. it is easy to have your egg all fall to the bottom of your pan and then it will not encorporate fully. Also a nonstick pan is essential, otherwise your eggs and the linguini stick and you end up with a mess.