Lunch: Spaghetti with Fried Egg and Crispy Pepperoni

Recipe by Lindsay Funston Easier than a carbonara, but with all the flavor.

Ingredients

16 oz. spaghetti
1 c. pepperoni, chopped
1 tbsp. butter
4 large eggs
kosher salt
Freshly ground black pepper
1 c. grated Parmesan
Chopped fresh parsley, for serving

Instructions

In a large pot of salted boiling water, cook pasta. Drain, reserving 1/2 cup pasta water, and return to pot.
Meanwhile, in a large dry skillet over medium heat, crisp pepperoni. Transfer to a paper towel-lined plate and butter to skillet. Fry eggs until whites are set but yolks still runny, 3 to 4 minutes. Season with salt and pepper.
Add pasta water and Parmesan to skillet and stir until creamy. Adjust seasoning, if necessary.
Divide spaghetti among four bowls and sprinkle with crispy pepperoni and top with fried egg. Garnish with parsley and serve.

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