serves 4

  • 400 g linguine
  • 30 ml butter
  • 4 eggs
  • salt and freshly ground black pepper to taste
  • 40 ml butter
  • 1 clove of garlic, finely chopped
  • 250 ml cream
  • 80 g grated pecorino cheese
  • 30 ml chopped parsley
Cook pasta according to instructions on pack. Meanwhile, melt the 30 ml butter and fry the eggs. The yolks must be nice and soft. Season with salt and pepper. Drain the pasta. Melt the 40 ml butter in a pan and add garlic. Sauté for about 1 minute. Add pasta and cream. Season with salt and pepper. Add half the cheese and the parsley. Stir through. Serve with fried egg on top, as well as rest of cheese.