Yes, it is another NYT recipe. It's extremely easy (well, in certain ways), the fewest ingredients, it's quick and it's tasty.
The recipe touts itself as one you can make if you have little time and almost no ingredients, and it's true. Most of the stuff you'll have at home - if not all the stuff.
Actually, of all the items you see, one wasn't even in the recipe and one was optional.
The hardest part came down to timing.
Thin Spaghetti - 1/2 lb
Eggs - 4
Garlic - 2 cloves
Olive Oil - 6 T
Parmesan Cheese - to taste
Basil - to taste
While pasta boils (I didn't think you really needed a picture of that....again), in a separate skillet, heat 4 T of olive oil. Lightly brown the slightly smashed and fully peeled garlic in the oil.
Remove garlic. Add additional 2 T of olive oil.
Cook eggs in the garlic oil. Letting the whites just start to set, but with the yolks still runny.
Drain pasta and toss in with the eggs. The heat from the pasta fill finish cooking the eggs. Season with pepper.
Break the eggs up in the pasta as you toss them together. Add cheese and basil if you so desire.
The dish is very flavourful and light. And you still get the protein from the eggs. Both 710 and I loved this. Normally 1/2 lb of pasta would be too much for both of us, but we did finish it off - partially because I was doubtful that the eggs would reheat well for leftovers.