Pasta with Leeks, Peas, Parmesan, and a Fried Egg

March 9, 2010

Test Kitchen-Approved

Author Notes: This is what I love to cook when I'm home alone for dinner. Creamy, buttery pasta with loads of veggies and a rich egg yolk for the sauce.Erin McDowell

Serves: 1


  • 1 handful spaghetti
  • 1 leek, thinly sliced
  • 1 clove garlic, minced
  • 1 cup peas
  • 1/4 teaspoon red pepper flakes
  • 1 pinch salt and pepper, to taste
  • 1 egg
  • 1 pinch shaved Parmesan cheese, for garnish
In This Recipe


  1. Cook the spaghetti in salted boiling water until tender, 7 to 9 minutes. Drain and reserve.
  2. In a large sauté pan, heat the oil over medium heat. Add the leek and garlic and saut´ until tender, about 2 to 3 minutes.
  3. Add the peas and pasta, and toss to combine. Continue to toss until the mixture is heated through. Season with red pepper flakes, salt, and pepper. Using a spatula or tongs, push all the pasta to one end of the pan.
  4. Crack an egg into the empty side of the pan. Season it with salt and pepper, and reduce heat to low. Cook the egg until your desired doneness. Transfer the pasta to a large bowl and finish with parmesan cheese. Top with the egg and serve.

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Reviews (4) Questions (0)

4 Reviews

db7 July 8, 2014
Thank you for this! It was exactly the simple easy recipe I was looking for. I used ricotta and the last of some pesto instead of chili and parm which was nice and mellow is contrast to a salty fried egg!
Savannah October 30, 2012
I didn't have leeks on hand, so I had to substitute with shallots. It was such an easy recipe there was no harm done and definitely is a delicious and scrappy dinner that can be made in a flash. Loved it!
luvcookbooks September 8, 2011
Made a great meal for four on a hot summer night, thanks! <br />
bex September 5, 2010
This looks like comfort food at its best!