Linguine with fried eggs & garlic

This recipe is perfect for those nights when you want something quick, savory and healthy for your family. —E. Gelesky, Bala Cynwyd, PA

Prep: 20 min.

• Cook: 15 min. Makes: 6 servings

1 pkg. (16 oz.) linguine

4 Tbsp. olive oil, divided

2 Tbsp. butter, divided 6 garlic cloves, thinly sliced ¹₂ tsp. crushed red pepper flakes 8 large eggs, divided use

2 Tbsp. freshly grated Parmigiano- Reggiano cheese, plus additional for sprinkling ¹₂ tsp. salt ¹₄ tsp. pepper

Fresh parsley, optional

1. Cook linguine according to package directions for al dente. Meanwhile, in a skillet, heat 2 Tbsp. oil and 1 Tbsp. butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes.

2. Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until egg whites are completely set.

3. Drain linguine; return to pan. Add egg mixture. Stir in 2 Tbsp. cheese, salt and pepper; toss to coat. Keep warm. In same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired.

4. Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.

Per serving: 492 cal., 21g fat (6g sat. fat), 260mg chol., 356mg sod., 57g carb. (3g sugars, 3g fiber), 19g pro.