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

Spaghetti with Egg and Pangritata

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.

I love the flavors and the crunch of the pangritata topping, which is also great on fish and veggies.

Serves 6 but you can use the recipe adjustment function to increase or decrease the servings.

Course Dinner, First Course, Main Course

Cuisine Italian

Protein Egg

Cooking Method Boiled, Pan Fried

Hot/Cold Dish Hot

Course Dinner, First Course, Main Course

Cuisine Italian

Protein Egg

Cooking Method Boiled, Pan Fried

Hot/Cold Dish Hot

Servings 6 Servings

Author Recipe adapted from Food52

Ingredients

For The Pangritata (Toasted Seasoned Breadcrumbs):

1/2 cup (216 g) olive oil extra virgin
1 1/3 cup (144 g) breadcrumbs Panko or course homemade
1 ½ Tbsp (1.5 Tbsp) rosemary minced fresh rosemary
1 tsp (1 tsp) Lemon zest zest of two lemons

For The Spaghetti And Eggs:

1 lb (453.59 g) spaghetti Thin or Angel hair
1 Tbsp (1 Tbsp) olive oil EVOO
1 Tbsp (1 Tbsp) butter unsalted is best
4 cloves (4 cloves) garlic minced
6 raw (6 raw) eggs large
1/3 cup (20 g) Flat Leaf Parsley Italian parsley Chopped
1 tsp (1 tsp) Red Pepper crushed
Black Pepper Freshly ground to taste
1/2 cup (100 g) Pecorino Romano cheese grated

Instructions

Method For Pangritata (bread crumbs):

Heat the olive oil in a large skillet over medium-high heat.
Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
Add the rosemary, and immediately remove from heat and allow to cool.
Mix in lemon zest and set aside.

Method For The Spaghetti And Eggs:

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.)
Wipe out the skillet from the pangritata, add olive oil and butter. Melt together over medium heat.
Add the garlic and crushed red pepper and immediately break the eggs into the skillet.
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. *Note - you can accomplish the same thing by separating the egg whites and yolks. Add the whites in first and the yolks later.
Drain the pasta well, reserving 1 c of the cooking liquid.
Add pasta back to the pot,
pour the eggs and all the fat from the skillet over the pasta.
add the parsley 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.
Plate the pasta and eggs, season well with freshly ground black pepper,
sprinkle with the grated cheese and then top with the pangritata.