by Heidi Stamets, Monroeville, Indiana

1 cup breadcrumbs

10 T. extra virgin olive oil, divided

Salt and pepper

4 garlic cloves, minced

1 lb. spaghetti

½ cup grated Parmesan cheese, plus extra for serving

4 large eggs, cracked into 2 small bowls (2 in each bowl)

Toss breadcrumbs in 2 T. oil, season with salt and pepper, then toast in a skillet until golden brown, stirring often. Transfer to a small bowl.

Heat 3 T. oil, garlic, and ¼ t. salt in a large nonstick skillet over low heat, stirring often, until garlic is golden. Transfer to a large serving bowl.

Meanwhile, boil spaghetti in 4 qt. of water with 1 T. salt, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add garlic mixture, 3 T. oil, Parmesan cheese, and ½ cup reserved cooking water. Toss to combine. Cover and set aside while
cooking eggs.

Heat now-empty skillet over low heat for 5 minutes. Add remaining 2 T. oil, swirl to coat pan, then quickly add eggs. Season with salt and pepper, cover and cook until whites are set but yolks are still runny, 2-3 minutes.

Season pasta with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Top individual portions with bread crumbs and fried egg and serve with extra Parmesan. Serves 4.