Spaghetti del Poverello (Fried Egg Spaghetti)

Steps

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1. 1
   Crush the garlic cloves and slice the chili pepper. Pour olive oil into a skillet and add the garlic, heating gently over low heat.
   ▶ ≈0:34
2. 2
   Continue heating the garlic, stirring occasionally, until it turns golden brown.
   ▶ ≈1:07
3. 3
   Add the sliced chili to lower the oil temperature slightly and prevent the garlic from burning.
   ▶ ≈1:31
4. 4
   Crack the first egg into a separate bowl, then carefully pour it into the hot oil. Gently shake the pan to distribute the oil evenly, then spoon hot oil over the egg white as it sets. Cook to your preferred doneness and set aside.
   ▶ ≈1:39
5. 5
   Crack the second egg into the pan and immediately stir it together with the oil to create a uniform sauce base.
   ▶ ≈2:20
6. 6
   Pour in the chicken stock to finish the sauce base (or substitute with dashi if preferred).
   ▶ ≈2:36
7. 7
   Bring a large pot of salted water to a boil. Coil the spaghetti and carefully push it into the water, then gently stir. Once boiling, time the pasta but finish cooking about 1 minute earlier than the package instructions.
   ▶ ≈2:50
8. 8
   Transfer the cooked pasta to the egg sauce, toss well, and continue cooking gently until the pasta reaches your desired texture and absorbs the sauce flavors.
   ▶ ≈3:37
9. 9
   Add the Parmesan cheese and stir gently until it emulsifies slightly, then remove from heat.
   ▶ ≈4:03
10. 10
    Transfer the pasta and sauce to a bowl or plate, top with the reserved fried egg, and season with salt, black pepper, and parsley to taste.
    ▶ ≈4:20