Egg and Spaghetti Aglio e Olio
ItalianLunchDesi eggsEasy
Spaghetti tossed in garlic and chilli oil, topped with fried eggs — a simple Italian lunch with a desi touch.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs
- 200 g spaghetti
- 3 garlic cloves, sliced
- 1/2 tsp chilli flakes
- 3 tbsp olive oil (or cooking oil)
- Parmesan cheese to serve (optional)
- Fresh parsley or coriander for garnish
- Salt to taste
Method
- Boil the spaghetti in salted water until al dente, then drain, saving a little pasta water.
- Heat the oil and fry the garlic and chilli flakes on low heat for 1 minute — do not let the garlic brown.
- Toss the spaghetti in the garlic oil with a splash of pasta water.
- Fry the eggs sunny-side up in a separate pan.
- Serve the spaghetti topped with a fried egg, parmesan if using, and fresh herbs.
Nutrition — estimated per serving
Calories (estimate)480 kcal
Protein (estimate)15 g
Fat (estimate)20 g
Carbs (estimate)58 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Keep the garlic heat low — burnt garlic turns bitter. Food safety: fry eggs until the whites are fully set. Allergens: contains egg and wheat (spaghetti). Substitute: use cooking oil instead of olive oil, or add mushrooms to the pasta. Nutrition figures are estimates only.