An Interesting Spaghetti Dish

[-pops-]

I had this the other day when dining with an Italian friend. No idea what it's called but it's very nice.

You need a single portion frying pan (skillet) suitable to go to table.

Cook your spaghetti. Have ready your frying pan with as much olive oil (best quality) as you want heated until just sizzling when a strand of pasta is put in it. Put the very hot spaghetti into the pan, stir and send to table. The diner then breaks an egg on to the spaghetti and adds a handful of arugula (http://en.wikipedia.org/wiki/Eruca_sativa) and mixes it all together.

If it's done properly with the oil and pasta very hot, the egg cooks and the arugula wilts nicely releasing its aroma. Quick twist of pepper and eat straight from the pan.

Note there is no added salt, apart from that added to the pasta cooking water. The arugula gives the impression of a salty taste. You could put salt on if you want but I didn't find it necessary.

This was followed by a large sirloin steak.

[Irene]

Most unusual -pops-.

Did you find that both the egg white and yolk cooked through?

Did it resemble a poached or fried egg in any way?

[-pops-]

It was more like the scrambled egg as in Spaghetti Carbonarra. I suppose you could put it back on the heat if it wasn't quite cooked enough for you.

It was very, very nice though.

[ɹəuəllıʍ ʇɐb]

I've heard of a similar dish, although made with bucatini, not spaghetti.

However, I have developed an acute dislike for rucola, as it seems that over the last few years every restaurant seems to put in in or over almost everything they serve. No more rucola for me! B)

[-pops-]

Watercress?

[ɹəuəllıʍ ʇɐb]

Very good suggestion; I might even try Japanese shiso (perilla).