Directions:
- While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat.
- Add the garlic and cook, stirring, for 2 minutes.
- Add the eggs and cook, sunny-side up, basting with a spoon for 2 to 3 minutes without turning, or until the eggs are just done.
- Remove the pan from the heat and sprinkle eggs with coarse salt and hot red pepper flakes.
- Time the dish so that the pasta is ready as soon as the eggs are done.
- Place the pasta on a serving platter and toss with the Parmagiano-Reggiano, additional pepper flakes and parsley.
- Pour the contents of the egg pan, including the oil, butter and garlic onto the pasta.
- Garnish pasta and eggs with oregano or sage and serve immediately.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.5 Kcal (2091 kJ) | ||
| Calories from fat | 276.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.76g | 47% | |
|---|---|---|---|
| Cholesterol | 318.24mg | 106% | |
| Sodium | 108.46mg | 5% | |
| Potassium | 179.03mg | 4% | |
| Total Carbs | 40.11g | 13% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 16.68g | 33% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.6mg | 20% | |
| Calcium | 75.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 199.72 Kcal (836 kJ) | ||
| Calories from fat | 110.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 47% | |
|---|---|---|---|
| Cholesterol | 127.24mg | 106% | |
| Sodium | 43.37mg | 5% | |
| Potassium | 71.58mg | 4% | |
| Total Carbs | 16.04g | 13% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.25g | 2% | |
| Protein | 6.67g | 33% | |
| Vitamin C | 2.9mg | 12% | |
| Iron | 1.4mg | 20% | |
| Calcium | 30.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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