GARLIC Pasta with Eggs & Aioli | INSANELY Delicious & Easy to Make

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large pan over medium heat. Add the shallot and garlic, stirring, until the shallot is translucent (2 to 3 minutes). Add the oregano and stir briefly.
2. Add the vegetable broth and bring to a high heat. When it boils, add the penne and stir every 2 to 3 minutes.
3. Meanwhile, make the aioli: in a bowl, mix the mayonnaise, grated garlic, parsley, lemon juice and 1 tbsp olive oil. Season with salt and pepper and whisk until creamy. Set aside.
4. Heat 1/4 cup (60 ml) olive oil in a separate pan over medium heat.
5. When 3 minutes of the pasta's cooking time remain, cover the pan, lower to low-medium heat and simmer about 3 minutes, until the pasta is al dente. Remove the lid and turn off the heat.
6. Stir in the cheese, parsley and red pepper flakes, and season with salt and pepper until well mixed.
7. Fry the eggs in the hot oil in the separate pan, then season them with salt and pepper.
8. Spoon some pasta into a serving dish, top with a fried egg and a dollop of aioli.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicEggCheeseLemonShallotManchego cheesePenne