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Spaghetti with Egg and Pangritata

This recipe is borrowed from the Circle B Kitchen and is a great example of a filling delicious meal made very inexpensively.  Please check it out and follow Circle B Kitchen’s blog, it’s great! – Jug

Spaghetti with Egg and Pangritata
Recipe Type: Main
Author: Recipe adapted from Food52
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 4
As noted above, I found this recipe on the Food52 website and have switched up a couple of ingredients and adapted it for a whole pound of pasta. I’ve made this several times now, and each time I get better at timing when to add the pasta to the skillet. You really need to add it the minute that the egg whites are just barely cooked. You don’t want to let the yolks cook as they will get cooked when you add the hot pasta to the pan. We love the flavors and the crunch of the pangritata topping, which is also great on top of fish and veggies. Serves 4
Ingredients
  • For the Pangritata::
  • cup olive oil
  • 1 1/3 cups coarse breadcrumbs
  • 1 ½ tablespoons of minced fresh rosemary
  • zest of two lemons
  • Spaghetti and Eggs:
  • 1 lb spaghetti
  • 1 tablespoon of olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 6-8 large eggs
  • 1/3 cup chopped Italian parsley
  • 1 tsp crushed red pepper (optional)
  • freshly ground black pepper, to taste
  • 1 cup grated Pecorino Romano cheese
Instructions
  1. Pangritata:
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
  4. Add the rosemary, and immediately remove from heat and allow to cool.
  5. Mix in lemon zest and set aside.
  6. Spaghetti and Eggs:
  7. 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.)
  8. Wipe out the skillet from the pangritata, add the olive oil and butter and melt together over medium heat.
  9. Add the garlic and crushed red pepper and immediately break the eggs into the skillet.
  10. 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.
  11. Drain the pasta well, reserving 1 c of the cooking liquid.
  12. Add pasta back to the pot,
  13. pour over the eggs and all the fat from the skillet,
  14. add the parsley and toss well, breaking up the eggs as you do.
  15. If you prefer a wetter dish, you can add in some of the reserved cooking liquid.
  16. Plate the pasta and eggs, season well with freshly ground black pepper,
  17. sprinkle with the grated cheese and then top with the pangritata.