Rhonda'S Spaghetti With Fried Eggs And Pangrattato

Name: Rhonda'S Spaghetti With Fried Eggs And Pangrattato For One
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pangratatto; 2 tablespoons olive oil; 1/3 cup fresh or stale coarse breadcrumbs; 2 teaspoons minced fresh rosemary leaves; zest from half a lemon; Spaghetti and Eggs; 4 ounces spaghetti; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 cloves garlic, minced; 2 large eggs; 2 tablespoons chopped Italian parsley; 1 teaspoon small capers, drained; freshly ground black pepper, to taste; 1/4 cup grated Pecorino Romano cheese

Servings: persons

Pangratatto
2 tablespoons olive oil
1/3 cup fresh or stale coarse breadcrumbs
2 teaspoons minced fresh rosemary leaves
zest from half a lemon
Spaghetti and Eggs
4 ounces spaghetti
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
2 large eggs
2 tablespoons chopped Italian parsley
1 teaspoon small capers, drained
freshly ground black pepper, to taste
1/4 cup grated Pecorino Romano cheese

1
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2
Add the breadcrumbs and saute until golden and crispy, about 4 to 5 minutes.
3
Add the rosemary, immediately remove from heat and allow to cool.
4
Mix in lemon zest and set aside.
5
Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.)
6
Wipe out the skillet from the pangrattato, add 1 T olive oil and 1 T butter and melt together over medium heat.
7
Add the garlic and immediately break the eggs into the skillet.
8
If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny.
9
Drain the pasta well, reserving 1/2 c of the cooking liquid.
10
Add pasta back to the pot, add the eggs and all the fat from the skillet, add the parsley and capers and toss well, breaking up the eggs as you do. If you prefer a wetter dish, you can add in some of the reserved cooking liquid.
11
Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangrattato.
12
Pour yourself a glass of wine and enjoy!

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pangratatto, 2 tablespoons olive oil, 1/3 cup fresh or stale coarse breadcrumbs, 2 teaspoons minced fresh rosemary leaves, and more.

Yes, Rhonda'S Spaghetti With Fried Eggs And Pangrattato For One falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rhonda'S Spaghetti With Fried Eggs And Pangrattato For One

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions