Spaghetti with Fried Egg and Bread Crumbs

I have been wanting to try this recipe for awhile now and I'm sorry I waited so long. One of my favorite tastes is runny egg yolk soaked up with toast, and if that makes you squirm, you don't want to read any further. This recipe cost about $2.50 TOTAL for my family of 5 with plenty of leftover garlic noodles. Bonus - everyone liked it (or at least a part of it :)!

Speghetti with Fried Eggs and Bread Crumbs
(adapted from America's Test Kitchen Cookbook)
3 slices of bread
6 Tablespoons evoo
2 Tablespoons butter
salt and pepper
4 garlic cloves. minced
1/2 teaspoon red pepper flakes (optional)
1 pound speghetti
1/2 cup parmesan cheese, grated
1/4 cup fresh parsley, minced
7 eggs (adjust accordingly - the recipe says 4, one for each serving but I used two eggs for each adult and 1 for each child, and it fed us all with lots of leftover pasta)

 Preheat oven to 375. Pulse the bread in a food processor or blender to get course bread crumbs. Toss crumbs with 3 tablespoons evoo and season with salt and pepper. Spread crumbs over a baking sheets and put in the oven until golden brown - 8 to 10 minutes. You want them nice and crispy - browner the better. Set aside. Don't try them or you'll risk eating them all before dinner is ready.

In a small sauce pan combine 3 T evoo, butter, garlic, pepper flakes (if you are using), and 1/4 teaspoon salt. Warm over low heat about 8 to 10 minutes. You want to make the oil nice and flavorful.

Cook pasta according to the package directions and reserve 1/2 cup of the pasta water. Drain pasta, transfer back to pot, add reserved pasta water, 3/4 teaspoon salt, most of the parmason, and garlic evoo mixture. Toss pasta well. Cover to keep warm.

Fry your eggs (however you prefer, but the yolks must stay runny). I spritz evoo in my cast iron skillet on medium high heat. Cook on one side for about 2 minutes, flip and immediately turn off the burner. Some of you probably think it's unheard of to flip. Do it however you like but keep those yolks runny.

Plate the pasta, top with an egg, left over parmesan cheese, parsley, and lots of bread crumbs. Poke your yolk and use that for the sauce to mix this wonderful plate of goodness together.

I'm drooling. It's really easy and yummy. I had an egg over the leftover pasta for two breakfasts in a row and was sorry I didn't save any bread crumbs. They were delightful. I also put my pepper flakes on at the end because I was the only one who wanted some heat.

This post has also been linked to:

Mouthwatering Monday at Southern Fairytale

Tempt My Tummy Tuesday at Blessed with Grace

Tuesday at the Table at All the Small Stuff

Hearth and Soul at A Moderate Life

Recipe Swap at Prairie Story

Full Plate Thursday at Miz Helen's Country Cottage

Let's break Bread together at Wit, Wok, and Wisdom