Garlic Oil Spaghetti with Crispy Fried Eggs

Steps

1. Prep first: thinly slice the garlic, zest and juice the lemon, and crack the eggs into two small bowls, four in each.
2. Bring the water to a boil in a large pot with three-quarters of the salt.
3. Add the pasta and cook until al dente, about 9 minutes; scoop out 1 cup of the pasta water, then drain.
4. While the pasta cooks, warm about three-quarters of the olive oil in a large skillet over medium-low heat. Add the garlic and cook gently, stirring, until pale golden, 3 to 4 minutes. Stir in the red pepper flakes.
5. Add the spinach to the garlic oil and toss until just wilted, about 1 minute.
6. Add the drained pasta, the lemon juice, the lemon zest, half the Parmesan and a splash of the reserved pasta water. Toss until glossy, adding more pasta water as needed. Season with the black pepper, then divide among four warm bowls.
7. Wipe out the skillet, add the remaining olive oil and heat over medium-high. Slide in the first bowl of eggs, sprinkle with half of the remaining salt, and fry until the edges are crisp and lacy and the whites are set, then cover and cook until the yolks thicken and reach 160°F (71°C), 3 to 4 minutes.
8. Repeat with the second bowl of eggs and the last of the salt.
9. Top each bowl of pasta with two fried eggs and finish with the remaining Parmesan. Serve right away.