I was casting about for what to make for dinner one evening when I remembered it had been ages since I’d made one of my favorite comfort food dishes, pasta with pancetta and red pepper flakes, topped with fried eggs and a sprinkling of parsley.
These were small eggs (from young chickens that are called pullets), and while they’re kind of a pain for baking since most recipes are based on large eggs, they were perfect for this. (I bought them at the Whole Earth Center.) Right after snapping the photo, I broke the yolks and let them run over the pasta. I also added some Parmesan. Indescribably (or almost) delicious!
NJ SPICE 