Skillet Suppers: Zucchini Ribbon Pasta with Fried Egg and Pecorino
Editor's note: Introducing a new recipe column, Skillet Suppers!
I have to admit it, and anyone following me on Instagram or Twitter can attest to this, but I've become a little obsessed with putting a fried egg on top of anything. Be it avocado toast—chunks of ripe, creamy avocado seasoned with cumin, lemon juice, and dried red chile flakes—or a quick pasta dish, I love the richness that a fried egg adds. Plus, eggs are great for three other reasons: they are quick, cheap, and healthy.
Placing eggs atop a light base like raw zucchini or any type of summer squash is a great, lighter alternative to regular pasta, especially this time of year, as summer squash are abundant. A mandoline is the easiest way to make the ribbons, but using a vegetable peeler is always an option if mandolines scare you.
Toasting slivered almonds brings out their nutty flavor and makes a big difference. It's easy to do: Just heat them in a dry skillet, shaking and tossing until they start to brown and give off a delicious fragrance. Finally, topping the dish with shavings of pecorino adds some creaminess and and sharp burst of flavor to bring everything together.