Richard’s Fried Egg Pasta

Richard Martin, librarian, philosopher, and very macho friend of the Clipper

This Pasta is a bachelor’s dream. It is really good, too. The egg yolks kind of make their own sauce, like a carbonara

· 2 eggs

· ½ lb. pasta

· parsley

· parmesan

· olive oil

1. Fry the two eggs easy in lots of oil with salt and pepper.

2. Cut them up in a bowl.

3. Throw the cooked pasta on them and toss with oil so the hot pasta cooks the yolks.

4. Sprinkle with parsley and parmesan and maybe crushed red pepper.