In a large pot add water and 1 teaspoon salt to cook the pasta. Bring water to a boil and cook pasta according to package directions.
Add olive oil, garlic clove and red pepper flakes to a wide skillet over medium-low heat. about 1 minutes.
Remove the garlic clove .
Heat the olive oil in a medium size skillet over medium heat; Crack your eggs into a bowl one at a time and gently slip them into the hot oil. The eggs should start to cook immediately, with the egg whites turning opaque very quickly.
Turn the heat down to medium and cook eggs carefully. Tilt your pan to one side occasionally to pool the hot oil into one side of the pan. This will help stop any oil splattering. Also, with a tablespoon, scoop up some of the hot oil and carefully pour it over the egg yolks. Repeat this several times, depending upon how runny (or not) you want your yolks.
Continue to cook your eggs until you have a nice, golden, crispy outer edge to your egg whites.
Pour the olive oil which is in the pan over the pasta as well, add the garlic, red pepper and ground black pepper or to taste and parsley dividing it as evenly as possible. Serve with the fried egg on top as well as a generous grating of Parmesan cheese.