Spaghetti Aglio e Burro Marrone
serves 2

Ingredients
1 pkg Bellingham Pasta Co.’s Spaghetti
1/2-1 c. pasta water
1 c. bread crumbs
1/2 c. freshly grated parmesan
4 tbsp butter
2 large cloves garlic, use more if little cloves, minced
a large handful of cherry tomatoes
2 tbsp olive oil
2-4 eggs, (depends on how hungry you are)
parsley for garnish
a pinch of red pepper flakes 
salt + pepper

Directions
Preheat the oven to 400. Place the cherry tomatoes and the olive oil in a shallow baking dish and roast in the oven until black and blistery on the top, about 30 minutes (or roast for 15 and then turn the oven on broil for the last 3-5). Set aside. 

In a large skillet on medium heat, the one you will toss the final dish in, add the bread crumbs, minced garlic, and a pat of butter (about a tsp) and toast until golden. Set aside.

Start the water in a pot for the pasta and add a good amount of salt, about 2 tbsp so the water is nice and salty. In the skillet add the rest of the butter and turn the heat to medium low and let the butter brown, stir occasionally. (If you need to speed this up turn the heat to medium and make sure to keep an eye on it.)

Once the water is boiling cook the pasta until al dente, about 3-4 minutes if using fresh pasta, 7-8 minutes if using dried. When the pasta is chewy and still a little bit firm, transfer it directly into the skillet with the brown butter using tongs, do not toss out the pasta water. Add the parmesan and red pepper flakes to the skillet and about 1/2 a cup of pasta water. Toss to coat. Add more pasta water if you want more sauce. Set aside. 

Fry the eggs your favorite way. (I like mine over-easy for this dish.) 

Now take the breadcrumb mixture and sprinkle it very liberally on top of the pasta and serve topped with the fried egg and the roasted cherry tomatoes.

Garnish with parsley and more parmesan cheese.