Fried Spaghetti

Fried Spaghetti

When the weather closes in as damp as a grey mood, that’s when I know the only cure for bouncing along the bottom of the barrel is comfort food. And this is my remedy.

Fried spaghetti.


Well, it’s not really fried, and it needn’t be spaghetti. As you can see, this time I used tagliatelle noodles. Penne works, too.

There is no recipe, just method for this madness. You’ll need one egg, 1 garlic clove thinly sliced, a knob of butter and an equal amount of olive oil, a generous (to taste) sprinkle of parmesan cheese, a large pan of boiling water with a shocking amount of salted in it, and one portion of dried noodles. Capers scattered across the top is a nice touch, too.

Here’s what you do. Get the water going first, so fill the pan and bring it up to a boil. While you’re waiting for your watched pot to boil, slice the garlic clove into thin slivers. Plop a knob of butter and a glug of olive oil to a smallish frying pan (larger if you’re frying more than one egg). When the butter is melted, stir in the garlic and cook over low heat so it doesn’t brown.

Is the water boiling yet? If so, toss in your noodles, stir and cook as per instructions on the package.

About 3 minutes before the noodles are done, it’s time to start the egg. The egg is the most important part. The white should be wobbly set and the yolk fluid. If you overcook the egg, you’ll have garlic noodles with a fried egg. If you get it right, the egg will create a rich garlic sauce as you stir it into the noodles. So don’t overcook that egg!

So back to the frying pan. Push all the sautéed garlic into the centre of pan. Now crack your egg on top of the garlic, and fry the egg until the white is just set and the yolk is runny. When the egg is done, remove it to a dish and keep the oil in the frying pan.

Drain the pasta, retaining a bit of the water (should the sauce be too dry) and then return the pasta to the pan. Immediately pour over the hot butter/oil/garlic, stir and toss gently, add the egg and fold/toss it into the pasta until only small chunks of white and ribbons of yolk show. Sprinkle over the parmesan cheese. Add pepper. Scatter capers.


And be comforted.


18 Comments Add yours

    1. Misky says:

      Absolutely, Polly!

  1. cecilia says:

    that is a delish version, i do it another way too, In the oil I muddle lots of garlick and tiny tomatoes and basil (or in winter sundried tomatoes and kale) then I add the wet pasta to the hot garlicky oil and toss it about. with the parmesan. I must try your egg version..sounds wonderful.. c

    1. Misky says:

      When summer arrives, if summer ever arrives, I am trying your version with the basil. Wonderful idea. Simple food is always the best!

      1. cecilia says:

        oh i absolutely agree, remind me to find the link to where I first read it.. an english girl called rachel who lives in rome… she loves simple food too.. c

  2. narf77 says:

    When I saw the title to this post I had a dreadful image pop up in my head of one of those awful Deep Fried Scottish (well the Scottish aren’t deep fried, just everything that they eat 😉 ) recipes involving pasta but this doesn’t look all that bad. Of course, it is off limits for old vegan me but whatchagonnadoeh? 😉

    1. Misky says:

      Pity. It’s darned yummy. Maybe you can tweak it?!

      1. narf77 says:

        Maybe with avocado?

        1. Misky says:

          Worth a try. 🙂 Maybe asparagus, too.

          1. narf77 says:

            And truffles…Oh the lust of a penniless student hippy! 😉

    1. Misky says:

      It is, Greg, it is!

  3. Dear Misky,

    This recipe sounds delicious especially with the egg and capers.

    My most simple version is adding the hot spaghetti straight after draining to a bowl with some raw diced garlic, butter, black pepper, salt and then toss with extra virgin olive oil, a squeeze of lemon juice and a sprinkle freshly grated parmesan. So good and so simple!

    1. Misky says:

      Hello, and welcome. 🙂 I like the sound of your version also. Simple and pure good food!

  4. That IS interesting, Misky! I know in carbonara you add a raw egg and let the heat from the pan set it lightly, but I’ve never seen one where you fry the egg a bit first. As you say, I’m sure the timing is critical. Sounds delicious and quick! 🙂

  5. Joanna says:

    I must try this as comfort food features high on the agenda on evenings when I am tired – I bet Brian would love this, especially as he loves garlic to distraction, thank you for the recipe!

  6. …MMM looks really delicious! I Printed your post so I could try your recipe, thank you!

    1. Misky says:

      I hope you enjoy it, Michael, and thanks for leaving me a comment.


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