Farfalle Pasta with Fried Egg

41 Reviews
74% would make this recipe again

Bow-tie pasta with fried egg and cheese.

As a kid, I did not like eggs, but loved pasta, especially bow-tie («farfalle» in Italian). This was my mother's ingenious way to get me acquainted with eggs: It worked!

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Preparation : 10 min Cooking : 15 min
450 calories/serving


150 g farfalle (bow-tie), or other short pasta 2 1/4 cups
2 tsp extra virgin olive oil 10 mL
1/2 tbsp chives, fresh, finely chopped 2 g
2 1/2 tbsp Parmesan cheese, grated 8 g
1/4 cup pasta cooking water 65 mL
1 pinch salt [optional] 0.2 g
2 eggs size large
1 tbsp butter, unsalted 14 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. To save time, the pasta and the eggs are cooked at the same time. Start cooking the pasta.
  2. Meanwhile, put the olive oil, chives and almost all of the cheese in a serving bowl and set aside in the oven at the lowest setting. Reserve a few spoonfuls of cheese to sprinkle on top of each dish when serving. When the pasta is almost ready, remove the required amount of pasta cooking water and add it to the bowl. Season with salt and pepper to taste.
  3. Melt the butter in a nonstick skillet, then break the eggs into it and cook 2-3 min over high heat until the whites are set. To cook more than 4 eggs, you may need to work with 2 skillets at the same time.
  4. Drain the pasta, pour it into the serving bowl then toss well. Spoon the seasoned pasta into the warmed serving dishes and place one egg on top of the pasta. Sprinkle with the reserved cheese, then serve immediately.

Nutrition Facts Table

per 1 serving (260 g)


% Daily Value




16 g

25 %

Saturated 5.6 g
+ Trans 0.2 g

29 %


240 mg


420 mg

17 %


57 g

19 %


3 g

13 %


2 g

Net Carbs

54 g


17 g

Vitamin A

13 %

Vitamin C

1 %


8 %


14 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Selenium, Vitamin B12
Good source of  :
Folacin, Magnesium, Niacin, Phosphorus, Vitamin B2, Zinc
Source of  :
Calcium, Copper, Fibre, Iron, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B6, Vitamin D, Vitamin E, Vitamin K


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 0
Meat and Alternatives 1
Fats 2

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41 Reviews (36 with rating only) 74% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Pasta | Main courses/Entrées | Halal | Kosher | Vegetarian

Top Reviews

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october 22, 2008 | I would make this recipe again


Useful 1
october 20, 2021 | I would make this recipe again

This was a simple and interesting way to serve pasta. I couldn't get chives so just used a finely sliced green onion instead. Also added some garlic powder to the pasta. Will make this one again.

Useful 0
october 20, 2021 | I would make this recipe again

I loved this! So simple and easy! It was just delicious! Just follow the recipe as is...no need to change a thing!

Useful 0

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