Spaghetti Pangrattato with Crispy Eggs

a quick and easy weekday meal that can be ready in less than 30 minutes.

Recipe from Smitten Kitchen

https://smittenkitchen.com/2015/02/spaghetti-pangrattato-with-fried-eggs/

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Serving: 2

Ingredients:

Crumbs

  • 2 tablespoon olive oil

  • 1 large or 2 small garlic cloves, minced

  • 1/2 cup fresh or stale coarse plain breadcrumbs (panko worked great here)

  • Salt and red pepper flakes, to taste

  • 1 teaspoon fresh rosemary, minced

  • Few fine gratings fresh lemon zest

CRISPY EGGS

  • 1 glug of olive oil per egg

  • 3 eggs

  • Salt and pepper


PASTA

  • 8 ounces dried spaghetti

  • 1 tablespoon olive oil

  • 2 teaspoons small capers, drained (rinsed if salted), chopped

  • Handful flat-leaf parsley, chopped

  • 1/3 cup grated Pecorino Romano cheese (optional)

Instructions:

Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Set aside.

Cook pasta: Bring a large pot of well salted water to a generous boil and cook pasta until al dente about 1 to 2 minutes shy of package directions. Reserve 1/2 cup pasta cooking water before draining pasta.

Meanwhile, make crispy eggs: Wipe out breadcrumbs skillet. Return to stove over high heat and add a generous glug of olive oil per egg. Once hot enough that the oil begins to smoke, add egg(s). They’re going to hiss and splatter so step back as soon as you do. Spoon some of the cooking oil over the eggs, carefully. Season with salt and pepper. In 1 to 2 minutes, the egg(s) will be brown and very crisp underneath and around the edges. Shimmy a thin spatula underneath the egg(s) (a flexible fish spatula works great here), being careful not to break the yolk. If you’re cooking for someone who shouldn’t be eating runny yolks (ahem), you can flip the egg over and cook it for another 30 seconds or so before removing it. Transfer cooked egg(s) to paper towels to drain.

Assemble dish: Once pasta is drained, return it to the empty pot or a large skillet with 1 tablespoon olive oil and a splash or two (or all, if needed to loosen pasta) of reserved cooking water. Over high heat, toss with capers and parsley for 1 minute. Divide among bowls or plates. Sprinkle with Pecorino, if using, then 1/3 of breadcrumb (pangrattato) mixture. Place an egg over each dish, and break up with a fork. Eat immediately.

A super easy pasta dish that has flavor and texture. I love the crumbs on the pasta, I do love breadcrumbs as it gives that little crunch to any dish and this one had a nice combination from the lemon, rosemary and garlic. Next time i would add a bit more chili pepper i like a bit more heat in my dishes. the capers in the pasta also give a punch of flavor to the dish. the crispy egg on top also gives the dish some texture as well as some liquid from the slightly uncooked egg yolk. the dish was really good and simple, however next time to add some more complexity or more vegetables i might try adding some sundried tomatoes or fresh tomatoes or beans to the dish. so it is a bit more nutritionally balanced and not so carb heavy. but i will definitely be using the crumb for other pasta dishes or in any other dish.

cookingJackie Wongpasta, spaghetti, egg, pangrattatoComment