Why bowties are cool and fried egg pasta...

It’s no secret that I like to cook. I don’t know why exactly I like to cook- I think it is a control issue. I like to know that if I mix the right ingredients together in the right way I will end up with something great. As a result of this I think I have become a little bit too picky about my food. I still eat box brownies (because that is the best way to do it), but it’s true I have become a little bit of a food snob. During my journey into snobbery I have discovered what can only be described as the crown jewel of cooking- America’s Test Kitchen. Say what you will about Christopher Kimball and his bowtie, I am personally a fan, but if you follow their recipes you will end up with something amazing. I recently ran across this recipe, and I have to admit when I saw it I thought “Chris Kimball I think you are leading me astray”, but since everything else they make is delicious I decided to put my faith in their method and give it a try, and yes it is true, once again Christopher Kimball and his team opened my eyes to another fantastic recipe. So here you go. I know it sounds strange, but trust me, these people know about food, and yes it is worth your time.

Pasta with Fried Eggs and Bread Crumbs

INGREDIENTS

2 slices of sandwich bread torn into quarters

10 T. olive oil

salt and pepper

4 garlic cloves (minced)

½ t. red pepper flakes

1 pound linguini

1 oz. grated parmesan cheese

¼ c. chopped fresh parsley

4 large eggs

DIRECTIONS

1. Adjust oven rack to the middle position and heat the oven to 375. Pulse the bread in a food processor until coarse crumbs. Toss the bread with 2 T. olive oil, salt, and pepper. Spread crumbs over baking pan and bake, stirring often until golden brown- 8 minutes.

2. Bring pot with water to boil. Cook 3 more T. of olive oil, garlic, pepper flakes, ¼ t salt, over low heat, stirring constantly until the garlic foams, is sticky, and straw colored- 8-10 minutes. Transfer garlic mixture to small bowl and set aside.

3. Add 1 T. salt and pasta to boiling water. Cook, stirring often, until the pasta is al dente. Fry eggs and set aside.

4. Drain pasta, reserve ½ c. of pasta water. Return drained pasta to pot, add pasta water, garlic mixture, 3 T. oil, parmesan, parsley, and ¾ t. salt and toss to combine.

5. Serve pasta into 4 bowls, top with parmesan cheese, bread crumbs, and fried egg.