I'm a big fan of cheese and olive oil. Always have been. Add freshly minced garlic and a little heat from some chili flakes and there's not much better. Until...
Yep. That's an egg on pasta. Don't knock it 'til ya try it.
12 ounces spaghetti (3/4 box)
4 tablespoons olive oil
2 garlic cloves, sliced
1 red chili pepper, sliced
12/ cup chopped fresh herbs
4 large eggs
1/4 cup shaved Parmesan
Cook the spaghetti according to the package directions; drain and return it to the pot.
In a small saucepan, warm 3 tablespoons of the olive oil with the garlic and red chili pepper, until the garlic begins to sizzle, 2 to 3 minutes. Add to the pasta in the pot, along with the herbs, and toss to combine.
Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set, 2 to 3 minutes. Serve the eggs on the spaghetti. Top with the Parmesan.
As I've said before, the beauty of cooking is that, from time to time, you can wing it. Especially when you don't happen to have all of the ingredients on hand and you're too