Makes a meal for one.
1 generous cup uncooked pasta
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon minced garlic (2-3 cloves if you're a do-it-yourselfer)
crushed hot red pepper flakes
parmesan or parmagiano-reggiano cheese (fresh or the dried stuff)
1 tablespoon dried parsley (can use fresh if you desire)
1/4 teaspoon oregano or sage (use more if using fresh)
You want to time this so the pasta is done at the same time as the eggs. For me, after I drop the pasta in the boiling water, I start the eggs. I use egg noodles which take about 10 minutes. If you're using a smaller pasta, such as angel hair, you might consider finishing the eggs and then doing the pasta.
While pasta is cooking, heat olive oil and butter in skillet over moderate heat.
Add garlic and cook, stirring, for two minutes.
Add eggs and cook, sunny-side up, basting with a spoon for 4-5 minutes, without turning, until the eggs are just done.
Remove the pan from heat and sprinkle eggs with salt and hot red pepper flakes.
Drain pasta and return to pot, toss with cheese, additional pepper flakes and parsley. Plate the pasta.
Pour the contents of the egg pan, including oil, butter and garlic, over pasta.
Garnish with oregano or sage and eat immediately.