Spaghetti with fried eggs

This sounds a little odd, but try it!  It's easy, quick and delicious.


Cook 1/2 pound of thin spaghetti.

While it cooks, combine 2 large cloves of garlic with 4 T extra virgin olive oil over medium-low heat.  Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides.  Remove the garlic and add 2 T more of olive oil.

Fry the eggs gently in the oil, until the whites are just about set and the yolks are still quite runny.  Drain the pasta and toss with the eggs and oil, breaking up the whites as you do.

Season to taste with salt and pepper, and Parmesan or pecorino cheese if desired.