by Rhonda35
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Photo by Sarah Shatz
Rhonda35's Notes:
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2 tablespoons
olive oil
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1/3 cup
fresh or stale coarse breadcrumbs
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2 teaspoons
minced fresh rosemary leaves
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zest from half a lemon
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Heat 2 T olive oil in a large skillet over medium-high heat.
Ask the hotline about this step!Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
Ask the hotline about this step!Add the rosemary, immediately remove from heat and allow to cool.
Ask the hotline about this step!Mix in lemon zest and set aside.
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4 ounces
spaghetti
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1 tablespoon
olive oil
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1 tablespoon
unsalted butter
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2
cloves garlic, minced
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2
large eggs
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2 tablespoons
chopped Italian parsley
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1 teaspoon
small capers, drained
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freshly ground black pepper, to taste
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1/4 cup
grated Pecorino Romano cheese
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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.)
Ask the hotline about this step!Wipe out the skillet from the pangritata, add 1 T olive oil and 1 T butter and melt together over medium heat.
Ask the hotline about this step!Add the garlic and immediately break the eggs into the skillet.
Ask the hotline about this step!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.
Ask the hotline about this step!Drain the pasta well, reserving ½ c of the cooking liquid.
Ask the hotline about this step!Add pasta back to the pot, pour over the eggs and all the fat from the skillet, add the parsley and capers 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.
Ask the hotline about this step!Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.
Ask the hotline about this step!Pour yourself a glass of wine and enjoy!
Ask the hotline about this step!Greens added in sounds like a good idea. What kind? Chopped kale? Spinach?
Mr. Schwartz and you have my undying gratitude - oh so good, destined to be a repeater......Thanks!
Believe me, when I first became addicted to Arthur Schwartz's original recipe, I had indecent thoughts about how much I loved him!
I cannot tell you how many times I've made this or some variation of this recipe since I discovered it. It has become my favorite "I need to eat NOW, but must be yummy" recipe.
Thank you.
My husband went to Battali's Eataly in NYC and paid $15 to eat this (without the eggs and topping) sitting on a bar stool. When I read him the recipe he said one thing (with puppy dog eyes) "Tonight? After dinner he said "Better than Battali's!!!" Thanks Rhonda!!
I am beyond flattered! Give that husband of yours a thank you smooch from me!
This recipe had my name on it when first I saw it, it wasn't if, only when. I was waiting for a cold, rainy day...only had a grey, hot, rainy day. A recipe that's wonderful when you want to be good to yourself. To succeed you must have everything mis en place ( I cooked my eggs too soon, don't do that). You want the unctuous yolks spilling over the pasta and the crunchy pangritata in each bite. Heaven, try it no matter the weather.
Loving this dish right 'bout now. I only had dried rosemary, but I went to town with it, and wow.. the crunch between that and the breadcrumb thing was divine. Thanks for an amazing recipe I will make again and again. I also used lemon juice sprinkled over the whole dish (didn't have a real lemon), but I quite enjoyed this little switch. I cannot wait to try the lemon zest too. The pop of the capers in random bites was delicious too. I think I may add a few more next time. :)
Wow, found this recipe today. Saved and know by the reviewers that it is a keeper.
I made this tonight with a few tweaks: four egg whites instead of two whole eggs, dried parsley instead of fresh, and garlic scapes from the farmer's market instead of regular garlic. It was wonderfully light and delicious!
A few nights ago I made this with my white anchovy fillets. This is such a go to comfort meal. Love the original recipe just as much as a some little variations; it is really great.
What a surprisingly delicious pasta. I went with the hot pepper flakes. Rustic, familiar and nicely complex flavors...oooh and the crunch of the crumbs. Awesome...a real winner!
I like it with the hot pepper flakes, too. The little bit of kick works well, I think.
all i have to say is that I made this first on a thursday. my bf and i loved it so much, we made it again on sunday. i dont know if i should scold you or thank you for giving us a new addiction.... :)
As I mentioned to gt9, this has become my new treasured go-to for an evening's comfort. Thank you so much for sharing it!
Rhonda... just made this tonight...followed your recipe to a "t"...my, my, my what goodness. And I can see how versatile it could be. Thanks for a recipe that will be made and eaten many times.
-g
Thanks, gt9! I've been making this recipe for over 10 years now and it is still one of my favorite meals. Glad you enjoyed it, too!
This was so scrumptious. I added some red pepper flakes to the garlic right before adding the eggs, and squeezed some lemon on top right before serving. It is such a warm, soothing, soulful dish. thank you!!
I couldn't wait to make this the day I came across it. Fantastic!
Wonderful, wonderful, wonderful! Made this last night for the first time and I can't stop thinking about it! Luscious. Recipe is beautifully formulated--but it's important to have all the ingredients ready to go (mis en place) as the recipe's success has a lot to do with timing. I'll be making this for the rest of my days! THANK YOU!
Yes, it really helps to have everything ready to go because it all comes together quickly. Very glad you enjoyed it.
Did I just saute those breadcrumbs in bacon grease? You bet your sweet ass I did!
LOVE IT! Everything is better with bacon...or bacon grease! My great grandmother always had a lidded coffee tin under her sink. Whenever she had bacon grease, she used a fine mesh strainer and poured the grease through it and into the tin. Then she would use that "clean" grease for cooking. I wonder why I don't do that?
Hey Rhonda, we all really enjoyed it and I am very glad I went with your version. I can see how it would be good hangover food! Will definitely be making again and again. Thanks.
Oh good! I'm glad you all liked it. It's good with crushed red pepper flakes, too. :-) We had Dan Barber's short ribs tonight - delicious!
Thank you, everyone, for all the nice comments. I'm really glad you are enjoying my version of spaghetti with fried eggs and playing around with it to make it your own.
Oh my! The other half is outta town and I made this tonight. Used panko for the breadcrumbs. Heaven. Thank you Rhonda35 for saving me from a bowel of cereal!!
I roasted cod last night topped w/ pangritata. Insanely delicious!
After making this last night, I now understand how you could get obsessed. Absolutely scrumptious!
I made this earlier this week and it was so good! Loved by little people and big people alike. Thanks for such an easy but really lovely pasta recipe.
wow!!!!!!!!!!!!!
I remember reading about this idea in Mr. Latte and trying it immediately. Its a favorite here too...But the Pangritata, YUM.
YUM....this sounds fabulous. I love the idea of the pangritata topping, and keep a similarly devised bag of Andrew Carmellini's "Crumbs Yo!" in my freezer. I toss them on anything from grilled swordfish to homemade mac and cheese, they make EVERYTHING taste better . Can't wait to try this dish.
This looks so perfect. Thank you for posting it.
I can't wait until my next home alone night so I can try this. Sounds fantastic.
You don't have to be alone to eat this. I have made it using a pound of pasta - it seems like so many eggs being fried at once, but they distribute nicely when mixed with the noodles and no one's cholesterol goes through the roof while dining! My son and I eat this dish often - I don't make it for my husband because he doesn't like eggs.
Made this tonight and halfway through his bowl my husband, with strands of pasta hanging out of his mouth, mumbles "I think this is one of the best things you've ever made." It was delicious. Thanks for sharing.
fantastic recipe - very similar to one of my favorite home alone meals, too! I love fried eggs on pasta. Lately I've been topping risotto with fried eggs, yummy.
My typical "sick day" meal is leftover sauced pasta (I can't bear to toss leftovers, so into the freezer they go), fried until crispy and caramelized in a bit of butter, topped with a sunny side up egg.
Kelsey - what sort of risotto are you topping with the fried eggs - I like that idea.
Last Night's - so you take the frozen pasta with sauce, defrost it and put the whole lot into the pan? I'm curious what happens to the sauce as it fries? I love the idea of a crispy pat of pasta topped with an egg.
Exactly - I thaw a portion and add it to a hot skillet in which I've melted a knob of butter. It gets all crispy at the edges, the sauce really caramelizes and the pasta gets super soft. I usually tip the re-cooked pasta and sauce into my favorite bowl, add more butter (or olive oil) to the pan and fry the egg, and then I eat it all with a spoon. Cheese is optional, but encouraged :)
I am officially making space in my freezer for some leftover sauced pasta.
I agree with Mrs. Wheelbarrow - @lastnightsdinner 's fried pasta is a must-try! Rhonda - I make a very simple risotto with shallots, white wine, broth (chick or vegetable) and cheese. Then I top it with a fried egg and eat it straight away. Sometimes I add tomatoes to make it a Tomato risotto, that tastes good with the egg on top, too. It kind of reminds my of my favorite pizza with fried egg on it from Otto.
You're a woman after my own heart - this sounds fantastic :)
I know what I'm having for dinner tonight!
mmmm..mmm...saving this one. I'd bump up Step 8 to Step 1 though.
Yum! Despite having made it with the papardelle that was sitting on the counter instead of the spaghetti I specifically bought for this occasion. Made it as soon as I got home from the gym, and just threw whatever was in front of me into the pasta water - I was THAT hungry!
Step 8 I've got down pat!
Aren't you good to go to the gym before dinner?! Glad you enjoyed the recipe and also glad I am not the only one well-versed in Step 8. ;-)
Rhonda..that is my home alone meal..almost ! I had no idea it had a name...sometimes I add a mashed up anchovy to the breadcrumbs, in place of capers usually add a handful of baby peas , I usually plonk the eggs on top, I'm going to try it your way next time I find myself home alone.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Home alone and sick of my other meal ideas. I tried this and it was great!! I did add some greens in there.