Parsley Pasta

A simple herbal pasta topped with a fried egg, perfect for a quick weeknight meal.
Course Entree
Cuisine Italian
Level Beginner
Main Ingredient Pasta
Diet Low Sugar, Pescatarian, Vegetarian
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2 serving


  • 250 grams spaghetti
  • 25 grams flat leaf parsley (just the leaves)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon olive oil
  • 2 large eggs
  • 40 grams Parmigiano-Reggiano (grated)
  • black pepper (to taste)
  • sea salt (to taste)


  1. Bring a pot of well salted water to a boil and boil the pasta until a bit before it's perfect.
  2. Wash and thoroughly dry the parsley before mincing it. Wet parsley tends to clump and will be hard to distribute evenly in the pasta.
  3. When the pasta is a few minutes away from being done, heat a pan and fry the eggs using 1 tablespoon of olive oil.
  4. When the pasta is done, drain it well, return it to the pot, and toss with 1/4 cup of olive oil. Add the minced parsley and toss to coat evenly.
  5. Add the cheese in a little bit at a time tossing between each addition. Save a little to garnish.
  6. To plate, put a layer of pasta down, top with a fried egg, and sprinkle some freshly ground black pepper, sea salt and cheese on top of the egg.