Fried Egg Pesto Pasta - Published

https://mangeratrois.net/index.php/recipes/pasta/447-egg-pesto-pasta
http://www.marthastewart.com/945050/emerils-tuscan-pasta-egg-and-pesto-sauce

1 - It's all about the timing. I finally got it right, and it's really all about getting the pan off the heat at the right time - when the yolks are still runny and glistening.

1 lb dry pasta
2 Tbsps olive oil
1/4 tsp crushed red pepper, or to taste
Pinch of salt
3/4 cup + 1/4 cup pesto
6 eggs

1. Cook pasta with a pinch of salt until al dente.
2. Get a large serving plate ready.
3. Break the eggs into a bowl and set aside.
4. When the pasta is cooked, heat the oil in a pan and when very hot add the crushed pepper and the pinch of salt.
5. Add the cooked pasta and pour over the 3/4 cup pesto. Mix well by tossing and get the pesto nice and hot.
6. Pour the eggs over the hot noodles and leave to start cooking, giggling the pan a bit to get the whites down into the noodles.
7. When the whites start to form, take the pan off the heat source and break the yolks with a wooden spoon or spatula, and quickly mix up the contents to fold the frying pasta over the eggs.  Mix quickly to distribute the egg and allow the whites to cook a bit in the residual heat, but do not leave long enough to let the yolks cook.
8. Pour over the second remaining 1/4 cup of pesto, and immediately slide onto a large plate and serve. The egg should be soft and creamy.