15 g (1/2 oz) Parmesan cheese, grated, plus extra to serve
handful of flat-leaf parsley, chopped, plus extra to garnish
3 tablespoons olive oil
1 garlic clove, finely chopped
pinch of dried chilli flakes
salt and pepper
Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Toss together with the Parmesan, parsley and a little cooking water to loosen. Season well.
Meanwhile, heat the oil in a large nonstick frying pan, add the garlic and cook for a couple of seconds, then crack the eggs into the pan. Cook for 3 minutes so the whites are cooked through but the yolks are still runny.
Spoon the pasta into serving bowls and top each with a fried egg. Serve scattered with the chilli flakes, extra chopped parsley and grated Parmesan.