Spaghetti with Fried Egg and Crispy Pepperoni - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Easier than a carbonara, but with all the flavor.
Ingredients
- 16 oz. spaghetti
- 1 c. pepperoni, chopped
- 1 tbsp. butter
- 4 large eggs
- kosher salt
- Freshly ground black pepper
- 1 c. grated Parmesan
- Chopped fresh parsley, for serving
Instructions
- In a large pot of salted boiling water, cook pasta. Drain, reserving 1/2 cup pasta water, and return to pot.
- Meanwhile, in a large dry skillet over medium heat, crisp pepperoni. Transfer to a paper towel-lined plate and butter to skillet. Fry eggs until whites are set but yolks still runny, 3 to 4 minutes. Season with salt and pepper.
- Add pasta water and Parmesan to skillet and stir until creamy. Adjust seasoning, if necessary.
- Divide spaghetti among four bowls and sprinkle with crispy pepperoni and top with fried egg. Garnish with parsley and serve.
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