Pasta agli e olio con uovo
Pasta and macaroni
Italian cuisine
If I have eggs and parsley in my fridge and garlic on my counter, I consider my kitchen to be functional. Why? Because these are the fresh ingredients necessary to make pasta agli e olio. This is beautiful comfort food, full of garlicky deliciousness, good any time of year, and quick to make. There have been many times when I ate this, and this alone, for a very satisfying meal, telling myself that the generous amount of parsley counted as a serving of vegetables. When I am less delusional, I make a simple salad, a tray of roasted kale, or roasted broccolini to accompany the pasta. This is a family recipe: my mother told me that when my grandmother made it, my grandfather would always wait to take his serving last, because he could get the best bits of sauce at the bottom of the pot. <br /> <br />This easily scales up to serve more than two people, though once one gets beyond four, frying the eggs starts to get cumbersome.
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