spaghetti, quail eggs: un po ‘come spaghetti alla carbonara

The eggs were beautiful, and they were much larger than quail eggs usually are (they were all double yolk, from young layers, considered good fortune in some cultures, including mine). I had no idea what I was going to do with them, but as soon as I spotted them I knew that I was ready to buy some beautiful large quail eggs.

I decided to make them part of a main course, but I quickly realized that soft boiling 10 eggs (I broke 2 on the way home) was going to be too labor intensive, if not time consuming, so I went for a luscious, savory pasta with fried quail eggs on top, not much unlike spaghetti alla carbonara, without the raw egg thing.