3/4 lb. thin spaghetti
salt

  • bring a pot of salted water to boiling
  • cook pasta according to the package directions

1/2 cup olive oil
3 cloves garlic, crushed and peeled
6 eggs
black pepper
parmesan or romano cheese

  • saute garlic in 1/3 cup of oil, pressing occasionally to release flavor, until lightly browned
  • remove garlic and add remaining oil
  • fry eggs in oil until whites are just about set and yolks are still runny
  • drain pasta and toss with eggs and oil, breaking up the whites as you do
  • season with pepper and cheese, to taste

source: https://cooking.nytimes.com/recipes/8357-spaghetti-with-fried-eggs

8/4/24: made this a few months ago, and it wasn’t great. the spaghetti was just a wad, and the eggs didn’t coat at all. as several commenters on the original pointed out, this is really just a meatless carbonara, so i went ahead and tried that instead.