Salerno-Style Spaghetti

Adjust an oven rack to the middle position and heat the oven to 375 degrees.

Pulse the bread in a food processor to coarse crumbs, about 10 pulses.

Toss the bread with 2 TB of the oil and season with salt and pepper.

Spread the crumbs out evenly in a rimmed baking sheet and bake, stirring often, until golden brown, 8 to 10 minutes; set aside.

Bring 4 quarts of water to a boil in a large pot for the pasta.

Meanwhile, cook 3 or more TB of the oil, garlic, pepper flakes and 1/4 tsp salt in a 12" non-stick skillet over low heat, stirring constantly, until the garlic foams, is sticky and straw-colored, 8-10 minutes.

Transfer the garlic mixture to a small bowl, set aside.

Wipe the skillet clean with paper towels and set aside.

Add 1 TB salt and pasta to the boiling water. Cook according to directions.

A minute or two before draining pasta, return the skillet to low heat for 5 minutes (for the eggs).

Reserve 1 cup of the pasta cooking water, drain the pasta, and return it to the pot.

Stir in 1/2 cup of the reserved pasta cooking water, the garlic mixture, 3 more TB of oil, Parmesan, parsley and 3/4 tsp salt and toss to combine. Cover and set aside to keep warm while cooking the eggs.

When the skillet is hot, add the remaining 2 TB oil and swirl to coat the pan. Individually fry your eggs over-easy, making sure to keep the yolks runny, and top a serving of spaghetti with the egg. Serve immediately.