Garlic spaghetti with fried eggs

Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.

Thinly slice eight garlic cloves, roughly chop a handful of parsley, finely shred half a cup of manchego, and crack two eggs into separate bowls.

At the boil add 225 g spaghetti, nudging it under as it softens, and stir every two minutes or so.

Heat a large fry pan on medium with 45 ml extra virgin olive oil for a couple of minutes.

Add the eggs and leave them unmoved 1 to 2 minutes for a crisp base and creamy yolk; spoon hot oil over for a few seconds.

Cover the eggs with foil to keep warm.

In the same pan saute the sliced garlic, stirring continuously, 1 to 2 minutes until lightly browned, then remove from the heat.

Stir in 1.25 g hot smoked Spanish paprika to coat the garlic.

After exactly 10 minutes, transfer the spaghetti straight from the pot into the garlic sauce, letting a little starchy water come with it.

Add the cheese, two tablespoons of parsley, sea salt and black pepper; mix, loosening with starchy water if dry.

Plate, top with a fried egg, season the egg with sea salt and pepper and finish with parsley.