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.
Peanut noodles with napa cabbage
Tags: June 17 2020, June 3 2020 Online, Pasta, vegetarian