Breadcrumbs
Rhonda's Spaghetti with Fried Eggs and Pangrattato for One
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128 Reviews
heather
January 14, 2023
Are the yolks supposed to cook once they're put in with the pasta? Or stay runny?
Rhonda35
January 14, 2023
They might cook a tiny bit from the residual heat of the pasta, but mostly the yolks stay runny and coat the pasta. If you prefer a hard-cooked yolk, cook the eggs in the skillet till the yolks are to your liking. Enjoy!
Catflo78
June 5, 2022
After drooling over this recipe for over a week, I finally delved into it. I didn’t have capers- so in tradition of Carbonara I substituted Peas instead. I also used a basil and tarragon in place of rosemary- I am not a fan of rosemary at all. It turned out amazing. I do feel capers would’ve completed this dish- cleansing the palate bc the egg and cheese really coat each bite! I am looking forward to making more of your dishes! As an Italian American- these kind of dinners provide a comfort long gone! I miss sitting at my grandmother’s table and eating dishes just like this! Thank you so much for what you do!
YfromCO
September 3, 2021
Whenever my partner goes out of town, I make this recipe for dinner. Delicious, warm, comforting. I grab a book, glass of wine, put on music, and am happy. A go-to for many years. It’s become a ritual.
SarahBD
January 30, 2021
I have been making this dish for ten years now; it’s what comes to mind when I hear “comfort food.” I use whole wheat pasta (my taste preference), and sometime substitute preserved lemon for the zest, but other than that, I make it as directed. Thank you, Rhonda35!
Rhonda35
January 31, 2021
So glad you've been enjoying this recipe and made it a permanent part of your repertoire, Sarah! I like your idea to use preserved lemon - trying that next time.
Terry
April 29, 2019
Quite delicious. I added a tablespoon of a homemade furikake spice mixture to the pangratatto instead of rosemary. I will be making again.
Catherine O.
April 29, 2019
I love furikake but wonder why you would use it in a quite Italian dish?
Terry
April 29, 2019
Personal preference I guess, plus I wasn't thinking about the origins of the dish. I was making a single dish for lunch just for me. Furikake with seaweed, sesame seed, and bonito flakes gives a depth of flavor that plain rosemary does not.
Rhonda35
April 29, 2019
Glad you enjoyed it, Terry. If furikake spice works for you, then go for it - call it "fusion food!"
Paola
October 4, 2018
Apart from the wine, a carbonara substitute that pregnant ladies can enjoy! I am absolutely making this...I want carbonara!!!
Mishnial S.
September 23, 2018
Just made this great recipe! Thanks. Couple of things I am going to change for next time. One: going to set the yolks aside to ensure they don't get over cooked. Two: the stated amounts are for one, but doubling made way too much, so going to go with 1 and 1/2 times amounts. Thinking about a small amount of cream as well. Excellent dish.
tonimmartin
August 7, 2018
I love this recipe and have made it many times. I typically add lots of arugula or spinach, whatever I have on hand. I find I always need some of the pasta water, perhaps I go too easy on the olive oil. Easy and highly addictive!
Catherine O.
July 8, 2018
This sounds fantastic! I love pasta dishes whose ingredients I usually have on hand. And like some others, I use whatever parsley-equivalent I have on hand. Thanks.
Katherine L.
March 31, 2018
I made this last night- delicious! Doubled the recipe and added a squeeze of lemon at the end. Didn't have parsley, so I used cilantro- yum! Any herb would be great!
Antonia C.
March 26, 2018
This is just such a great dish! I have now made it three times and I cannot explain how comforting it is. I always make too much and serve it in a large bowl which I then take to the couch and cradle. Love love love!
J
April 24, 2021
I would PAY someone to make this for me. The photography is proof that shot well any food is appealing.
Rob B.
February 27, 2018
Add bacon if you like. Use whisked uncooked eggs, stirred in with the hot pasta they will cook right up!
Antonia C.
February 26, 2018
This is amazing. AH. MAY. ZING!!!!!
I added extra an extra clove of garlic (I’m a fan), a drizzle of olive oil and lemon juice at the end! Second glass of wine already still nomming on the pasta it’s a winner! Pure bliss!
I added extra an extra clove of garlic (I’m a fan), a drizzle of olive oil and lemon juice at the end! Second glass of wine already still nomming on the pasta it’s a winner! Pure bliss!
Rhonda35
February 26, 2018
YAY! Always happy to have another convert. I'm glad you enjoyed it and I like your last little splash of lemon juice at the end - good idea!
[email protected]
February 25, 2018
It amazes me that I enjoy the story that goes with the recipe so much that I want to try making it myself. This was a delightful back-story. You can rest assured that I will make this savory, eggy recipe some time soon.
Susanna
January 30, 2016
I'm thinking about making this for breakfast. Why not? Though I supposed I'd have to forego the wine...
John H.
January 1, 2016
I printed out the recipe and I am going to give it a whirl. I'm not much of a caper fan and wonder if it is necessary to have? I love the idea of adding pancetta to it. This recipe made my mouth water from the beginning and I am brainstorming to add in some of my favorite things as I love pasta.
ianbosborne
September 30, 2015
I made it but added chopped up and fried some pancetta and used that as one more topping.
Came out great!
I'll be making this again and again.
Came out great!
I'll be making this again and again.
isabelle
June 8, 2015
I'm going to try it but I will use only one egg which I will probably just stir into the cooked pasta and try cooking the crumbs in only 1 tbs of fat and cut the cheese in half. As written the recipe seems like a very generous dish for one.
ltaliaf
June 7, 2015
Oh, but it's such a delicious treat! You could probably poach the eggs and save a bit of fat there. Just sauté the garlic on it's own in a little oil.
isabelle
June 7, 2015
That's 4 tablespoons of fat for one person for one meal. I don't eat that much all day.
Rhonda35
June 7, 2015
I'd guess there's even more fat, actually - if you consider the fats in the eggs and cheese. I'm sure you could cut back on the amounts and still have a successful pasta dish. If you do give it a try, please let us know how it worked out for you.
Lori L.
June 7, 2015
Even if it was four cups of fat I'd still make it every day. It's the most delicious pasta!
Kim M.
January 18, 2015
We just loved this! Used Earth Balance instead of butter and it was a delight. I made it twice in a row -- which I never do -- because of how delicious it was. My two cents: Pecorino is a must. Also, instead of breadcrumbs, I ground up crostini from Whole Foods (the kind Whole Foods makes out of leftover baguettes). It was super crunchy and awesome. thank you for sharing. :)
theresa P.
January 2, 2015
mom always made what she called "carbonara" spaghetti with garlic /olive oil grated cheese sometimes bacon or left over meat and then when spaghet or linguine was hot out of colander take scrambled up fresh egg let it cook in the heat of spaghett...mmmmmm its Momma all over agin
michelle J.
September 19, 2014
This recipe sounds fabulous. Definitely a must try for me. Already bookmarked and mouth watering.
Annie
August 28, 2014
This recipe is amazing! It's my favourite comfort food for nights when I don't feel like cooking much. I replace the spaghetti with tricolor rotini, replace the bread crumbs with panko and finely chopped walnuts, and add a little balsamic if I don't have capers. And it's fantastic even without the cheese! Thank you for the recipe! :D
KellyBcooks
January 3, 2014
I made an adapted version of this last night and was so happy with the results! The meat eaters around me were quite jealous. Thanks!!
Michael B.
December 31, 2013
Just took a crack at this, and it was really great. I was hesitant about the lemon zest, but it added a really nice flavor. Only suggestion I would make is a little less breadcrumbs in the pangritta. Seemed like 1/3 cup threw off the balance between them and the pasta. Small point though, really delicious.
Rhonda35
January 1, 2014
So glad you enjoyed it - and adjusting the breadcrumbs to your liking is what recipe development is all about!
ltaliaf
July 8, 2013
So good! My 8 year old loved it with a squeeze of lemon on top. Thanks so much!
December27
March 20, 2013
This sounds good, but step 6 makes no sense to me: Pour *what* over the eggs? The pasta into the skillet? If so, then why add it back to the pot first? Or is it, pour the eggs and fat into the pasta pot? Either way, how do you break up the eggs without also cutting up the pasta?
Rhonda35
March 20, 2013
Oh, I guess I wasn't clear: pour the eggs and fat from the skillet over the pasta in the pot. As you gently toss the components together, the eggs will naturally break up and distribute throughout the dish. Bon appetit!
Lori L.
December 3, 2012
I tried this when it was first posted and it has since become one our menu staples. We LOVE it. Thank you for sharing it.
AnnieHynes
November 27, 2012
This dish was amazing! Rhonda you are a genius
Rhonda35
November 27, 2012
Why thank you, Annie. It takes one to know one! ;-) This is one of my most favorite things to eat when I'm on my own. Looking forward to spending time with you next weekend. xo
Pimms1967
October 29, 2012
This sounds so good! Any suggestions on how to make this gluten-free? I'm not celiac, but gluten/wheat sensitive (sucks!). I'm trying to avoid dairy too (doctor's orders) and I'm in love with cheese...no fair :-(
Rhonda35
November 27, 2012
Well, I know you can find gluten-free pasta in specialty stores and, sometimes, regular grocery stores (my local Giant and Safeway have gluten-free pastas.) Regarding dairy, I think this would be fine without the Parmesan cheese. I'd add a bit more pangritata and a bit more salt, to taste.
lowecc
September 5, 2012
Love this recipe. It my go to comfort food or for a quick & easy dinner for the family. Thanks for the recipe.
Sagegreen
April 15, 2012
You know I think this is about my favorite comfort food recipe in the whole world! One of the things I love about this recipe is that I never feel alone when I make it just for one! Thank you, Rhonda!
JacquieMDFR
September 13, 2011
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.
Thank you.
Cheryl W.
September 11, 2011
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!!
Rhonda35
September 11, 2011
I am beyond flattered! Give that husband of yours a thank you smooch from me!
Susan R.
September 6, 2011
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.
Anne H.
August 14, 2011
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. :)
sexyLAMBCHOPx
August 2, 2011
Wow, found this recipe today. Saved and know by the reviewers that it is a keeper.
missbellpepper
June 18, 2011
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!
Gcvlee
April 19, 2011
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!
Rhonda35
April 26, 2011
I like it with the hot pepper flakes, too. The little bit of kick works well, I think.
boulangere
March 24, 2011
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!
gt9
March 24, 2011
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
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Rhonda35
March 24, 2011
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!
jordanz
March 17, 2011
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!!
shortribs
March 4, 2011
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!
Rhonda35
March 6, 2011
Yes, it really helps to have everything ready to go because it all comes together quickly. Very glad you enjoyed it.
bedbuglet
March 3, 2011
Did I just saute those breadcrumbs in bacon grease? You bet your sweet ass I did!
Rhonda35
March 6, 2011
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?
Robin O.
January 26, 2011
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.
Rhonda35
January 26, 2011
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!
Rhonda35
January 16, 2011
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.
WoooPigSooie
January 15, 2011
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!!
Midge
January 8, 2011
After making this last night, I now understand how you could get obsessed. Absolutely scrumptious!
gingerroot
January 7, 2011
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.
RillaCooksin H.
January 15, 2010
I remember reading about this idea in Mr. Latte and trying it immediately. Its a favorite here too...But the Pangritata, YUM.
Oui, C.
January 14, 2010
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.
melissav
January 12, 2010
I can't wait until my next home alone night so I can try this. Sounds fantastic.
Rhonda35
January 12, 2010
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.
melissav
January 15, 2010
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.
Kelsey B.
January 11, 2010
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.
lastnightsdinner
January 11, 2010
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.
Rhonda35
January 12, 2010
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.
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.
lastnightsdinner
January 13, 2010
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 :)
MrsWheelbarrow
January 13, 2010
I am officially making space in my freezer for some leftover sauced pasta.
Kelsey B.
January 13, 2010
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.
QueenOfGreen
January 11, 2010
I know what I'm having for dinner tonight!
QueenOfGreen
January 12, 2010
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!
Step 8 I've got down pat!
Rhonda35
January 12, 2010
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. ;-)
Aliwaks
January 11, 2010
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.
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