Pasta with Mushrooms, Fried Eggs, and Herbs

New York Times Cooking doesn't generally fool around with clever names for its recipes. The name of the dish typically accounts for most of the main ingredients. And so it is for Pasta with Mushrooms, Fried Eggs, and Herbs (although it also has some cheese, not accounted for in the name).This was a bit more complicated than I expected. It required two skillets, as well as a pan to cook the pasta, so there were a lot of dishes to wash afterwards as well. I was amused by the recipe's admonishment "red wine not optional" as James and I so often enjoy a Malbec with our meal. This time though we paired the food with a red blend that had a bit of a kick, and frankly weren't thrilled with it. Perhaps if we had just stuck with our old favorite we would have enjoyed it more. The dish wasn't bad, but it is unlikely we will have it again. Too much work for the a dish we didn't really love.