Spaghetti Pangrattato with crispy eggs

Ingredients (Serves 4)


Crumbs (Pangrattato)

2 tbsp olive oil

2 garlic cloves, minced

3/4 cup coarse plain breadcrumbs

Salt and pepper to taste

1 teaspoon fresh rosemary, minced

Few fine gratings fresh lemon zest


Crispy Egg

1 glug of olive oil per egg

4 eggs

Salt and pepper



350g dry spaghetti

1 tbsp olive oil

3 tsp small capers, drained, chopped

Handful flat-leaf parsley, chopped

1/2 cup grated Pecorino Romano



Make crispy crumbs (pangrattato): Heat olive oil in a pan 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 boil and cook pasta until al dente.  Reserve 1/2 cup pasta cooking water.

While the pasta is cooking, make crispy eggs: Wipe out breadcrumb pan. 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 eggs.  They are definitely going to hiss and splatter so step back quick smart.  Spoon some of the cooking oil over the eggs, carefully.  Season with salt and pepper.

In 1 to 2 minutes, the eggs will be brown and very crisp underneath and around the edges.  Slide a thin spatula underneath the eggs, being careful not to break the yolk. Transfer cooked eggs 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 of reserved cooking water.  Over high heat, toss with capers and parsley for 1 minute. Divide among bowls or plates.  Sprinkle Pangrattato mixture over each serving.  Place an egg on each dish, and break up with a fork.  Eat immediately.

Original Recipe from the amazing Smitten Kitchen (