Pasta with Leeks, Peas, Parm & Fried Egg

I love a perfectly fried egg. Please ignore my horrible iPhone picture below and imagine an actually perfectly fried egg. Slightly runny yolk makes the most amazing sauce. This pasta dish is so lovely in it’s simplicity; it’s rich, delicious and buttery. The below recipe is for one, but I tripled it to feed the husband and leave a little for leftovers. This is perfect for my Mondays night dinners for one while the mr. thrashes it out on the hockey rink. Next time I promise I’ll try to take a decent photo!

Pasta with Leeks, Peas, Parmesan, and a Fried Egg
recipe for one via food52

1 handful spaghetti
1 leek, thinly sliced
1 clove garlic, minced
1 cup peas
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1 egg
1 tablespoon olive oil
shaved parmesan cheese, for garnish

Cook the spaghetti in salted boiling water until tender, 7-9 minutes. Drain and reserve.
In a large saute pan, heat the oil over medium heat. Add the leek and garlic and saute until tender, about 2-3 minutes. Add the peas and pasta, and toss to combine. Continue to toss until the mixture is heated through. Season with red pepper flakes, salt, and pepper. Using a spatula or tongs, push all the pasta to one end of the pan.
Crack an egg into the empty side of the pan. Season it with salt and pepper, and reduce heat to low. Cook the egg until your desired doneness. Transfer the pasta to a large bowl and finish with parmesan cheese. Top with the egg and serve.

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