serves
6
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Five-Ingredient Dinner
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
Ingredients
- 500 g dried spaghetti
- 125 ml – 185 ml (½ cup – ¾ cup) extra virgin olive oil
- 6 eggs
- 6 garlic cloves, roughly chopped
- 3 large red chillies, roughly chopped
- salt and black pepper, to season
- 50 g parmesan cheese, to serve
Instructions
- Bring a large pot of salted water to the boil and add the spaghetti. Start to check the spaghetti for doneness 2 minutes before the suggested time on the packet.
- A few minutes before the pasta is done, heat the oil in a large frying pan over medium–high heat. Fry the eggs until crisp and lightly browned around the edges but with soft yolks. Flip the eggs over and cook for about 5 seconds, then remove from the pan. Add the garlic and chilli to the pan and fry until fragrant.
- Transfer the spaghetti and about 60 ml (¼ cup) of the pasta water to the pan and toss to coat in the oil. Return the eggs to the pasta and stir gently. Season with salt and black pepper, then divide between bowls and shave over a little parmesan cheese to serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Five-Ingredient Dinner
