Farfalle Pasta with Fried Egg

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Bow-tie pasta with fried egg and cheese.

As a kid, I did not like eggs, but loved pasta, especially bow-tie («farfalle» in Italian). This was my mother's ingenious way to get me acquainted with eggs: It worked!

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Ingredients

??? farfalle (bow-tie), or other short pasta ???
??? extra virgin olive oil ???
??? chives, fresh, finely chopped ???
??? Parmesan cheese, grated ???
??? pasta cooking water ???
??? salt [optional] ???
??? eggs size large ???
??? butter, unsalted ???
??? ground pepper to taste [optional] ???

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. To save time, the pasta and the eggs are cooked at the same time. Start cooking the pasta.
  2. Meanwhile, put the olive oil, chives and almost all of the cheese in a serving bowl and set aside in the oven at the lowest setting. Reserve a few spoonfuls of cheese to sprinkle on top of each dish when serving. When the pasta is almost ready, remove the required amount of pasta cooking water and add it to the bowl. Season with salt and pepper to taste.
  3. Melt the butter in a nonstick skillet, then break the eggs into it and cook 2-3 min over high heat until the whites are set. To cook more than 4 eggs, you may need to work with 2 skillets at the same time.
  4. Drain the pasta, pour it into the serving bowl then toss well. Spoon the seasoned pasta into the warmed serving dishes and place one egg on top of the pasta. Sprinkle with the reserved cheese, then serve immediately.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

330

Fat

13 g

21 %

Saturated 5.2 g
+ Trans 0.2 g

27 %

Cholesterol

240 mg

Sodium

350 mg

15 %

Carbohydrate

38 g

13 %

Fibre

2 g

9 %

Sugars

1 g

Net Carbs

36 g

Protein

14 g

Vitamin A

13 %

Vitamin C

1 %

Calcium

8 %

Iron

12 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium, Vitamin B12
Good source of  :
Folacin, Manganese, Niacin, Phosphorus, Vitamin B2, Zinc
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B6, Vitamin D, Vitamin E, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 0
Meat and Alternatives 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • use my large pan with the copper bottom
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