Spaghetti with crispy breadcrumbs and fried eggs

A Flavorful Delight: Spaghetti Pangrattato with Golden Crispy Eggs

Transform a chilly winter evening into a culinary adventure with this delightful recipe for Spaghetti Pangrattato topped with crispy eggs! Quick to prepare and light on the wallet, this vegetarian dish balances flavor and nourishment with an effortless charm. Shed your worries about exact measurements when it comes to herbs, as the beauty of this dish lies in personalization—don’t hesitate to experiment with what’s on hand. Whether you choose to include Pecorino or go dairy-free, this meal promises satisfaction in every bite.

Cooking Time

35 minutes total

Ingredients

• For the Crumbs:
• 2 tablespoons olive oil
• 1 large or 2 small garlic cloves, minced
• 1/2 cup coarse breadcrumbs (fresh or stale, panko recommended)
• Salt and red pepper flakes, to taste
• 1 teaspoon minced fresh rosemary
• Fresh lemon zest, finely grated
• For the Crispy Eggs:
• Olive oil (a splash per egg)
• 3 eggs
• Salt and pepper, to taste
• For the Pasta and Assembly:
• 8 ounces dried spaghetti
• 1 tablespoon olive oil
• 2 teaspoons small capers, drained and chopped
• Handful of chopped flat-leaf parsley
• 1/3 cup grated Pecorino Romano cheese (optional)

Instructions

Step 1: Prepare the Crispy Crumbs

In a medium skillet, pour olive oil and heat it over medium. Once the oil shimmers, add minced garlic, cooking for about a minute until it turns light golden. Introduce the breadcrumbs, salt, pepper, rosemary, and lemon zest, then reduce heat. Allow the mixture to slowly cook for around 5 minutes until all crumbs achieve a lovely golden hue. Set aside.

Step 2: Cooking the Pasta

Fill a large pot with water, generously salted, and bring it to a boil. Cook the spaghetti until al dente, approximately 1 to 2 minutes shy of the package instructions. Be sure to reserve 1/2 cup of pasta water before draining.

Step 3: Frying the Eggs

Clean your breadcrumb skillet and return it to the burner on high heat. Add a splash of oil for each egg you’re cooking. When the oil starts to smoke, crack in the eggs carefully; stand back as they sizzle. For extra crispiness, spoon some hot oil over the eggs. Season with salt and pepper. In 1 to 2 minutes, they’ll be beautifully browned. Use a spatula to gently lift the eggs, avoiding any broken yolk. If someone prefers fully cooked yolks, flip the eggs for an additional 30 seconds before transferring to paper towels.

Step 4: Assemble the Dish

Once the pasta has drained, return it to the pot or a large skillet. Mix in 1 tablespoon of olive oil and a splash or two of reserved pasta water over high heat. Toss in capers and parsley for a minute until combined. Serve the pasta in bowls, topped with the optional Pecorino and a third of the crispy crumbs. Finish with a golden egg on top, ready to be cracked open. Enjoy your dish immediately!