for 4 people

Crumble

3 tbsp	breadcrumbs
½ bunch	parsley, finely chopped
160 g	grated Parmesan

Garlic oil

3 tbsp	olive oil
2	garlic cloves, squeezed
½ tsp	chilli flakes

Spaghetti

500 g	spaghetti
	salted water, boiling

Fried eggs

1 tbsp	olive oil
4	eggs
	salt and pepper to taste

How it's done

Crumble

Without adding any oil, toast the breadcrumbs in a non-stick frying pan until golden brown, transfer to a small bowl. Add the parsley and 3 tbsp of grated cheese, mix.

Garlic oil

Heat the oil in the same pan, add the garlic and chilli flakes, fry for approx. 4 mins. until golden brown, set aside.

Spaghetti

Cook the spaghetti in salted water until just al dente. Set aside approx. 200 ml of cooking water, drain the spaghetti.

Sauce

Pour the sauce back into the pan. Add the pasta water with the garlic oil and the remainder of the grated cheese. Heat the spaghetti over a low heat, mix until the sauce turns creamy.

Fried eggs

Heat the oil in the same pan. Crack the eggs one at a time and slide into the pan, fry over a low heat for approx. 3 mins. Serve the spaghetti with the fried eggs, sprinkle the crumble on top, season.

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