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!
150 g | farfalle (bow-tie), or other short pasta | 2 1/4 cups | |
2 tsp | extra virgin olive oil | 10 mL | |
1/2 tbsp | chives, fresh, finely chopped | 2 g | |
2 1/2 tbsp | Parmesan cheese, grated | 8 g | |
1/4 cup | pasta cooking water | 65 mL | |
1 pinch | salt [optional] | 0.2 g | |
2 | eggs size large | ||
1 tbsp | butter, unsalted | 14 g | |
ground pepper to taste [optional] |
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.
per 1 serving (260 g)
Amount % Daily Value |
Calories 450 |
Fat 16 g 25 % |
Saturated
5.6 g
29 % |
Cholesterol 240 mg |
Sodium 420 mg 17 % |
Carbohydrate 57 g 19 % |
Fibre 3 g 13 % |
Sugars 2 g |
Net Carbs 54 g |
Protein 17 g |
Vitamin A 13 % |
Vitamin C 1 % |
Calcium 8 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | 0 |
Meat and Alternatives | 1 |
Fats | 2 |
Amazing!
This was a simple and interesting way to serve pasta. I couldn't get chives so just used a finely sliced green onion instead. Also added some garlic powder to the pasta. Will make this one again.
I loved this! So simple and easy! It was just delicious! Just follow the recipe as is...no need to change a thing!