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Angel Hair with Parsley and Egg

Angel Hair with Parsley and Egg
Angel Hair with Parsley and Egg
Prep time:
Cook time:
Total time:
Serves: 3
  • 1 box of Banza Angel Hair
  • 1 tbsp olive oil
  • 1/4 cup extra virgin olive oil
  • 1 cup chopped Italian parsley
  • 3 eggs
  • 1 cup Parmigiano-Reggiano (grated)
  • 1/2 cup pine nuts
  • Salt and red flake pepper to taste
  1. Bring a pot of salted water to a rolling boil and cook pasta until just before it's done-- slightly too al dente.
  2. When the pasta is a almost finished cooking, fry the eggs in a separate pan using 1 tbsp of olive oil.
  3. When the pasta is done, drain it, put it back in the pot, and toss with 1 /4 cup of evoo. Add the chopped parsley and toss to coat evenly.
  4. Add cheese and pine nuts in a little bit at a time tossing between each addition. Save a little cheese to garnish. Finish cooking the pasta in the pot until you reach your desired firmness.
  5. Plate the dish by putting a serving of pasta down, then top off with a fried egg, and sprinkle some sea salt and cheese on the egg. Add red flake pepper to taste.

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