🇭🇺 Pasta with Fried Eggs & Pangrattato

In his book, Naples at Table, Arthur Schwartz introduced me to the simple delights of pasta cooked with fried eggs. Living alone overseas while my husband was deployed with the USAF, I became a bit obsessed with this dish - to the point where my sister, Amanda, thought she might have to run an intervention! Ten years later, I have added to and changed this recipe to fit my own tastes. I just love this dish – the yolks coat the pasta and the whites provide little puffs of yumminess throughout this peppery, garlicky dish. The pangrattato tops it all off by adding bits of crunch and bright bursts of lemon and rosemary. I usually make a big batch of the pangrattato and store it in my fridge – it is great on so many things – I use it to top fish, other pasta dishes, warm mushroom salads, etc. Not only is this recipe dead easy to make, it is cheap and delicious!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pangrattato: Heat 2T olive oil in lg. skillet over med.-high. Add breadcrumbs; sauté (4 to 5 min.) until golden & crispy. Add rosemary; immediately remove from heat & allow to cool. Mix in lemon zest; set aside.

Step 2

Bring lg. pot of well-salted water to boil ; cook pasta to al dente. Drain pasta well, reserving 1/2C of cooking liquid.

Step 3

Meanwhile, wipe out skillet from pangrattato, add 1T olive oil & 1T butter, melting together over med. Add garlic; immediately break eggs into skillet.

Step 4

Lower heat, if needed. (Garlic should cook without burning & egg whites to set, but yolks to remain runny.)

Step 5

Add pasta back to pot with eggs & all fat from skillet, parsley, & caper; toss well, breaking up eggs as you do. (If you prefer a wetter dish, you can add in some reserved pasta water.)

Step 6

Plate pasta & eggs; season well with freshly ground black pepper, grated cheese, & top with pangrattato.

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