Brown Butter Cacio e Pepe with Crispy Fried Egg

Cook Spaghetti (8 oz) according to package directions; drain, reserving 2 cups cooking water. Set aside.

Combine Butter (4 Tbsp) and Coarse Black Pepper (1 tsp) in medium saucepan; cook over medium heat, watching closely, 5-7 minutes or until butter foams and turns golden brown.

Add spaghetti to brown butter; stir until coated. Stir in Galbani Parmesan Cheese (1/2 cup).

Add reserved cooking water, 1/2 cup at a time, until sauce is desired consistency. Discard any remaining cooking water. Cover to keep warm.

Meanwhile, heat Salted Butter (3 Tbsp) in 12-inch pan over medium-high heat, gently swirling to coat pan, until shimmering and just beginning to smoke.

Carefully slide Land O Lakes® Large Brown Eggs (4) into butter. (Drop eggs close to surface of pan to prevent splattering.) Tilt skillet so butter pools at side of pan. Using heatproof spoon, baste egg whites with butter, avoiding yolks. Continue cooking 1-2 minutes or until edges of egg are crispy and golden.

Using spatula, carefully loosen eggs from pan; transfer to paper towel-lined plate to drain.

Transfer warm pasta to serving plate; top with fried eggs. Serve immediately topped with additional Galbani Parmesan Cheese (to taste) and Crushed Red Pepper Flakes (to taste) as desired.