These noodles are perfect for students, or those of us who let their pantries get down to pretty much nothing before venturing out. Which is pretty much all of us these days. If you don’t have breadcrumbs, grate some stale bread, or even hand tear sliced bread into small pieces. You’re just looking for the bread to get toasted in garlic butter and stick to the freshly cooked pasta. This is also a perfect meal at literally any time of day - breakfast, brunch, midnight snack.
4 cloves garlic, sliced
Pinch red pepper flakes
1 cup breadcrumbs
300 grams of fettuccine, cooked according to package directions
Chopped parsley, optional
Melt 5 tablespoons butter in a cast-iron skillet over medium-high heat, when melted add the sliced garlic and red pepper flakes and cook until fragrant - about 4 minutes. Add the breadcrumbs and continue to cook, stirring often until breadcrumbs are toasted about 6 minutes. Remove from heat.
Toss cooked fettuccine with breadcrumbs and season to taste with salt and pepper. Keep warm while you cook the eggs.
Heat remaining butter in a nonstick skillet over high heat, when melted break the eggs into the pan and cook until whites are set and yolks are runny. Divide pasta between 4 bowls then top each one with a fried egg and garnish with parsley if you’d like.
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