Spaghetti Salerno is one of those Italian pasta dishes that is impressive in its simplicity. Pasta is tossed with garlic, breadcrumbs, and fresh parsley and then topped with a fried egg. Smarts: The timing in this dish is key. Start frying the eggs when the pasta is nearly finished boiling.
Bring a large stockpot of water to a boil. Season the water with some salt.
While water is coming to a boil, place a nonstick pan over medium heat. Add first portion of olive oil (for spaghetti) and then garlic and breadcrumbs to heated oil. Saute garlic and breadcrumbs, stirring constantly, until breadcrumbs are golden brown, 4 to 5 minutes.
Transfer garlic breadcrumbs to a large mixing bowl. Wipe out nonstick pan and return it to the stovetop (to use for eggs).
When water in the stockpot is boiling, add pasta and boil until al dente (tender but not soggy).
When pasta is nearly finished, place the nonstick pan back over medium heat. Add second portion of olive oil (for spaghetti) and then crack eggs into oil. Gently fry eggs until cooked to your liking - on one side for sunny-side up or flip for over-easy.
When pasta is finished, drain.
Toss pasta with breadcrumbs, parsley (portion for pasta), cheese, and red pepper flakes. Divide between serving plates. Top each portion of pasta with an egg.