Ingredients:
1 lb spaghetti
4 cloves garlic, peeled and chopped
2 tablespoons olive oil
1 tablespoon butter
salt and pepper
1/2 cup grated cheese ( I use Emmenthal)
3 eggs
3 tablespoons chopped fresh parsley
Directions:
Cook the spaghetti in boiling, salted water until al dente.
Save about a quarter cup of the water when you drain the pasta.
Meanwhile, saute the garlic in the oil and butter until the garlic is soft.
Add salt and pepper.
Add the cooked pasta and the reserved cooking water to the pan.
Cook for 1 or 2 minutes.
You want the pasta to be golden and a little crispy.
Add the cheese.
Scramble the eggs lightly in a separate pan and add them to the pasta.
Cook for another minute or so until the eggs are set to your comfort level (I like them a little dry, some people like them eggier).
Sprinkle with parsley.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.