• Total Time: 15 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti
  • 46 eggs (1 per person)
  • 1/4 cup olive oil
  • 1/3 cup pecorino cheese, grated
  • Salt
  • Pepper

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  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook it until al dente. Drain it, retaining some of the cooking water and place it in a large serving bowl. Lightly coat with olive oil.
  2. While the pasta is cooking, heat 1/4 cup of olive oil in a large skillet and fry the eggs sunny side up. Add salt and pepper to taste. When the eggs are almost done, add the cheese to the pasta and a bit of the retained cooking water. Mix thoroughly.
  3. Divide the pasta into equal portions on the serving plates, and top each with an egg. Serve immediately.