Weeknights with Jenny

Rhonda's Spaghetti with Fried Eggs and Pangritata for One

January 3, 2011 • 42 Comments

46 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Rhonda's Spaghetti with Fried Eggs and Pangritata for One

- Jenny

Dinners alone at home for me are like grizzly bear sightings –- they don’t happen often, and in truth I wouldn’t want them to, but taken in isolation, they are really quite spectacular.

So it was the other night: my husband had taken the incipient pescetarian and her sister, bacon girl, to the ballet, and I arrived home after a long, cold walk from the metro, my fingertips tingling, my stomach growling and in search of something easy but uncommonly delicious.

If this is ever your situation -– because like me, you really wish you were the sort of person who liked the ballet but in truth you’d rather sit through a 12-inning baseball game and feel very badly about this shortcoming in your personality, or the rough equivalent, I suggest you head toward the search recipe window and type in “serves one.”

This has worked well for me in the past, but never quite as well and when it turned up Rhonda's Spaghetti with Fried Eggs and Pangritata for One as it did that night.

This is the sort of recipe that makes you deeply understand why people wish to live in Italy, even though it apparently takes plumbers two weeks to respond to calls and sometimes people run you over with mopeds.

I got my pasta water going first, because I did not want to be held hostage to a pot waiting to boil, and chopped up my garlic, so that would be at the ready.

Then, after turning on music that only I like, quite loudly, I started mixing up the pangritata, for which I used panko bread crumbs, which worked splendidly. (I pause here to acknowledge that you do need rosemary, which I just happened to have hanging around that night, and you will probably have to get that at the supermarket, where you will pass by some asparagus and feel ambivalent. Keep walking.)

Once you have that pan wiped out, add your garlic and watch it carefully, as Rhonda35 -- who happens to be Amanda’s sister, but don’t let that prejudice you one way or another -- warns. By now I have put up my pasta, because it is perciatelli, with which I am currently obsessed, and it takes a bit longer to cook than some other types, but I think was the right call for this recipe.

Please watch your heat, and as Rhonda35 says, you don’t want burned garlic (Ruined dish! Ruined dish!) or your egg to get too hard, which one can see could happen easily. Mixing this all together, your heart will do that little dance that I assume it always does when pasta and eggs are brought together with cheese. I did add some reserved pasta water, but that’s up to you. This is heaven in a bowl, 15 minutes flat. Rhonda asks that you now pour yourself some wine. Way ahead of you, lady.

Pangritata:

  • 2 tablespoons olive oil
  • 1/3 cup fresh or stale coarse breadcrumbs
  • 2 teaspoons minced fresh rosemary leaves
  • zest from half a lemon

1. Heat 2 tablespoon olive oil in a large skillet over medium-high heat.

2. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.

3. Add the rosemary, immediately remove from heat and allow to cool.

4. Mix in lemon zest and set aside.

Spaghetti and Eggs:

  • 4 ounces spaghetti
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 2 large eggs
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon small capers, drained
  • freshly ground black pepper, to taste
  • 1/4 cup grated Pecorino Romano cheese

1. 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.)

2. Wipe out the skillet from the pangritata, add 1 tablespoon olive oil and 1 tablespoon butter and melt together over medium heat.

3. Add the garlic and immediately break the eggs into the skillet.

4. 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.

5. Drain the pasta well, reserving ½ cupof the cooking liquid.

6. 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.

7. Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.

8. Pour yourself a glass of wine and enjoy!

By day, Jennifer Steinhauer, aka Jenny, covers Congress for The New York Times. By night, she is an obsessive cook.

Jennifer Steinhauer

Jump to Comments (42)

Tags: everyday cooking

Comments (42)

Default-small
Default-small
Kastcoverimage2

almost 4 years ago magdance

It is still great overcooked, and I hope it takes many more tries for me to get it exactly right:-)

Kastcoverimage2

almost 4 years ago magdance

This was the best, even though I slightly overcooked the eggs. The combination of lemon zest in the panko and capers with the pasta makes it just acidic and aromatic enough to eat night after night.

_mg_0362

almost 4 years ago Jestei

i have made this many times now and overcooked the eggs half the time. it is still good right?

Img_2825

almost 4 years ago phyllis

It's definitely still delicious, even if you overcook the egg. I made this, and also other versions of egg over/under, e.g., fried rice, etc. Sometimes the egg is perfect; sometimes not. It's still good.

Img_1879_-_version_2

almost 4 years ago lorinarlock

This dish caught my eye immediately and I couldn't wait to try it. I saved it for last night when I expected to be eating alone, but my husband came home early. I quickly doubled the ingredients. We were both smitten by the crunchy texture of the breadcrumbs, the savory-ness of the eggs, and the overall tastiness of the whole dish. This will become a staple in our menu. Thank you for sharing it!

_mg_0362

almost 4 years ago Jestei

so glad you liked it. wonder if you used panko.

Avatar

almost 4 years ago Jeandsanders

I have just sent this to our college-age pescetarian, and I know she will just love it. I am the bacon lover, and will toss some crumbled into ours for Monday night pasta. Thanks for what will undoubtedly be a memorable dish!

_mg_0362

almost 4 years ago Jestei

oh how did she like it?

Photo_on_2010-10-29_at_21.09

almost 4 years ago aricooks

simple perfection. oh how I love pasta and eggs.

_mg_0362

almost 4 years ago Jestei

that makes two of us

My_catering_(2)

almost 4 years ago Aliwaks

YUM! that is a variation my own favorite home alone dinner, in place of capers I toss in one smushed up anchovy and a wee bit of dried red pepper flakes.

_mg_0362

almost 4 years ago Jestei

love love love anchovy idea

Default-small

almost 4 years ago Ashli

Made this tonight, and my husband love loved it! Thanks so much for the recipe so easy and delicious.

_mg_0362

almost 4 years ago Jestei

so glad you liked it!

Img_0733

almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I love this--have made it before--really great. Thanks, Jenny and Rhonda!

_mg_0362

almost 4 years ago Jestei

Make it again!

Green_apple_card

almost 4 years ago TasteFood

I really love the sound of this. 6 more hours until dinner...

_mg_0362

almost 4 years ago Jestei

Hope you loved it!

Bike2

almost 4 years ago Sagegreen

This looks like a great idea for dinner tonight: Thanks for fishing this one out!

Bike2

almost 4 years ago Sagegreen

This was a really lovely dinner for one tonight! I added a bit of chopped up chicken breast with lemon juice and cilantro to the recipe. Even have some leftovers. Great recipe. Thanks, Jennie and Rhonda!

_mg_0362

almost 4 years ago Jestei

cilantro. how interesting. yummy.

Mcs

almost 4 years ago mcs3000

Made this from Amanda's book - delish. First time for 2; second alone. Watched trash TV the latter time. I skipped over to @Rhonda35's page and noticed that sometimes she'll just eat ice cream when she's alone =)

_mg_0362

almost 4 years ago Jestei

don't we all?

Steve_dunn02

almost 4 years ago Oui, Chef

Yum....I'll be making this dish VERY soon! - S

_mg_0362

almost 4 years ago Jestei

Yeah!!

Img_2825

almost 4 years ago phyllis

This sounds so delicious. I love pasta and runny eggs. Thanks Rhonda and Jen!! I'm going to cook it for two this week.

_mg_0362

almost 4 years ago Jestei

sounds great!

Img_2825

almost 4 years ago phyllis

Thanks so much, Jen & Rhonda. I cooked this for dinner tonight for my husband and me--I know it's for one, but I like to share. Because I can't follow a recipe without changing it, I added some peas to the pasta as it was cooking, and a little (about 2-3 oz) of mild smoked salmon as a garnish. This was SO good. I'm completely satisfied and stuffed. Great comfort meal.

532719_3658538260807_1195156242_32905581_1657496368_n_2

almost 4 years ago Rhonda35

Well, Phyllis, that sounds particularly delicious! Love the smoked salmon idea. Glad you enjoyed this recipe.

Dsc_0048b

almost 4 years ago healthierkitchen

Sounds soooo good - will have to manufacture a night alone! Love the piece, Jenny!

_mg_0362

almost 4 years ago Jestei

or just double up like other cooks!

Summer_2010_1048

almost 4 years ago Midge

Oh yum. I don't think I can wait to have the house to myself to make this. Might just have to double it for dinner tonight.

_mg_0362

almost 4 years ago Jestei

kindly post your results!

Summer_2010_1048

almost 4 years ago Midge

I made this for two using anchovy in place of capers and it was sooo delicious. Next time I double it I may top each individual bowl of pasta with the eggs, etc. A great argument for keeping fresh homemade breadcrumbs on hand for emergency cravings!

Pic

almost 4 years ago KitchenLittle

As always, a great dish and a great story. Thanks Jenny.

_mg_0362

almost 4 years ago Jestei

thank you so much!!

532719_3658538260807_1195156242_32905581_1657496368_n_2

almost 4 years ago Rhonda35

Wow! My 15 minutes of fame intertwined with cheese, eggs, pasta, wine and Jenny's humor - who could ask for more? Love it! So glad you tried this, Jen - it is a good recipe to have in your back pocket. Now if we could all just get the house to ourselves just a little more often...

_mg_0362

almost 4 years ago Jestei

oh you are WAY more famous than that!

Default-small

almost 4 years ago pattym

I make this dish every so often after reading about it in Amanda's cookbook. But have never done pangritata. Sounds so good!

_mg_0362

almost 4 years ago Jestei

i have to say i think it is a great touch and with panko all the more so

Photo_418

almost 4 years ago JenniferF

Looks delish. Perfect for a Monday night dinner.

_mg_0362

almost 4 years ago Jestei

Will you eat it alone?