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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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Servings
Author Recipe adapted from Food52

What You Will Need:

For The Pangritata (Toasted Seasoned Breadcrumbs):
  • 1/2 cup olive oil - extra virgin
  • 1 1/3 cup breadcrumbs - Panko or course homemade
  • 1 ½ Tbsp rosemary - minced fresh rosemary
  • 1 tsp Lemon zest - zest of two lemons
For The Spaghetti And Eggs:
  • 1 lb spaghetti - Thin or Angel hair
  • 1 Tbsp olive oil - EVOO
  • 1 Tbsp butter - unsalted is best
  • 4 cloves garlic - minced
  • 6 raw eggs - large
  • 1/3 cup Flat Leaf Parsley - Italian parsley Chopped
  • 1 tsp Red Pepper - crushed
  • Black Pepper - Freshly ground to taste
  • 1/2 cup Pecorino Romano cheese - grated
US Customary - Metric

Method:

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.

Nutrition

Nutrition Facts
Spaghetti with Egg and Pangritata
Amount Per Serving
Calories 612 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g38%
Cholesterol 17mg6%
Sodium 301mg13%
Potassium 257mg7%
Carbohydrates 75g25%
Fiber 4g17%
Sugar 3g3%
Protein 16g32%
Vitamin A 425IU9%
Vitamin C 7mg8%
Calcium 167mg17%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.