Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
- 1 package Spaghetti – De Cecco is good
- Sea salt to taste
- Freshly ground pepper to taste
- 3 tbsps. Evoo
- Spanish Chorizo – 20 slices at 1/4 inch thick
- 6 Garlic cloves -finely sliced
- 4 large eggs
Directions
- Cook pasta according to package instructions. Be sure to salt the water as it boils.
- Heat oil in a large saute pan on med-high heat. Add the Chorizo and fry for 2-3 minutes. Remove from pan.
- Add garlic to the same pan using the same oil and fry for a couple minutes. Remove from pan.
- Add eggs to the same pan using the same oil and fry for a couple minutes. Season with salt/pepper.
- Using the same pan (one last time) add the pasta straight from the water (once al dente).
- Add the Chorizo and garlic back into the pan and season with salt/pepper if needed.
- To serve, add pasta to the bowl and sprinkle the Chorizo and garlic all over. Top with the 1 fried egg per person.
- Serve with French Bread and enjoy!
