Rhonda's Spaghetti with Fried Eggs and Pangritata for One

By • January 11, 2010 • 83 Comments

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Author Notes: 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 pangritata tops it all off by adding bits of crunch and bright bursts of lemon and rosemary. I usually make a big batch of the pangritata 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!Rhonda35

Serves one

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 tablespoons 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 T olive oil and 1 T 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 c of 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!
Jump to Comments (83)

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei, pasta

Comments (83) Questions (0)

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2 months ago michelle jacobs

This recipe sounds fabulous. Definitely a must try for me. Already bookmarked and mouth watering.

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2 months ago Rhonda35

You'll have to let me know how you liked it. :-)

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3 months ago Annie

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

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3 months ago Rhonda35

Glad you like it!

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11 months ago KellyBcooks

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!!

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11 months ago Michael Bartolone

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.

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11 months ago Rhonda35

So glad you enjoyed it - and adjusting the breadcrumbs to your liking is what recipe development is all about!

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about 1 year ago daniel

cool !

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over 1 year ago ltaliaf

So good! My 8 year old loved it with a squeeze of lemon on top. Thanks so much!

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over 1 year ago Raymond Tellez

I made this dish this evening and we loved it! Thanks for sharing!

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over 1 year ago Rhonda35

Oh, good! Glad you liked it.

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over 1 year ago December27

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?

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over 1 year ago Rhonda35

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!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

This is fantastic, inexpensive to make and so delicious.

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almost 2 years ago hanachocho

Recipe trifecta: easy, cheap, and tasty!

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almost 2 years ago lorinarlock

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.

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about 2 years ago AnnieHynes

This dish was amazing! Rhonda you are a genius

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about 2 years ago Rhonda35

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

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about 2 years ago Pimms1967

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 :-(

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about 2 years ago Rhonda35

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.

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about 2 years ago lowecc

Love this recipe. It my go to comfort food or for a quick & easy dinner for the family. Thanks for the recipe.

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over 2 years ago Sagegreen

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!

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about 2 years ago Rhonda35

Aw, what a sweet sentiment! Thank YOU for giving it a try.

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about 3 years ago Hilarybee

Home alone and sick of my other meal ideas. I tried this and it was great!! I did add some greens in there.

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about 3 years ago Rhonda35

Greens added in sounds like a good idea. What kind? Chopped kale? Spinach?

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over 1 year ago Hilarybee

Usually I go for arugula and I sometimes add capers. My husband is gone a lot--this is my go to home alone dinner.

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about 3 years ago ejm

Mr. Schwartz and you have my undying gratitude - oh so good, destined to be a repeater......Thanks!

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about 3 years ago Rhonda35

Believe me, when I first became addicted to Arthur Schwartz's original recipe, I had indecent thoughts about how much I loved him!

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about 3 years ago JacquieMDFR

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.

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about 3 years ago Cheryl Warth

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!!

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about 3 years ago Rhonda35

I am beyond flattered! Give that husband of yours a thank you smooch from me!

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about 3 years ago Susan Rosenberg

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.

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over 3 years ago Anne Hood

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. :)

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over 3 years ago Rhonda35

Glad you enjoyed it! Can there ever be too many capers??

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over 3 years ago sexyLAMBCHOPx

Wow, found this recipe today. Saved and know by the reviewers that it is a keeper.

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over 3 years ago missbellpepper

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!

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over 3 years ago Sagegreen

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.

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over 3 years ago Rhonda35

White anchovies? What a great addition!

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over 3 years ago Gcvlee

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!

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over 3 years ago Rhonda35

I like it with the hot pepper flakes, too. The little bit of kick works well, I think.

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over 3 years ago yella

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.... :)

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over 3 years ago Rhonda35

LOL!

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

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!

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over 3 years ago Rhonda35

Glad you are enjoying this!

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over 3 years ago gt9

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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over 3 years ago Rhonda35

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!

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over 3 years ago jordanz

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!!

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over 3 years ago Rhonda35

I like the lemon juice idea - need to give it a try.

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I couldn't wait to make this the day I came across it. Fantastic!

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over 3 years ago shortribs

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!

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over 3 years ago Rhonda35

Yes, it really helps to have everything ready to go because it all comes together quickly. Very glad you enjoyed it.

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over 3 years ago bedbuglet

Did I just saute those breadcrumbs in bacon grease? You bet your sweet ass I did!

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over 3 years ago Rhonda35

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?

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almost 4 years ago Robin O'D

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.

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almost 4 years ago Rhonda35

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!

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almost 4 years ago Rhonda35

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.

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almost 4 years ago WoooPigSooie!

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!!

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over 3 years ago Rhonda35

Panko - excellent idea!

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almost 4 years ago Midge

I roasted cod last night topped w/ pangritata. Insanely delicious!

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almost 4 years ago Midge

After making this last night, I now understand how you could get obsessed. Absolutely scrumptious!

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almost 4 years ago gingerroot

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.

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over 4 years ago Slurrpalicious

wow!!!!!!!!!!!!!

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almost 5 years ago RillaCooksin Heels

I remember reading about this idea in Mr. Latte and trying it immediately. Its a favorite here too...But the Pangritata, YUM.

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almost 5 years ago Oui, Chef

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.

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almost 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

This looks so perfect. Thank you for posting it.

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almost 5 years ago melissav

I can't wait until my next home alone night so I can try this. Sounds fantastic.

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almost 5 years ago Rhonda35

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.

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almost 5 years ago melissav

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.

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almost 5 years ago Rhonda35

Tell your hubby thanks for the compliment!

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almost 5 years ago KelseyTheNaptimeChef

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.

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almost 5 years ago lastnightsdinner

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.

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almost 5 years ago Rhonda35

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.

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almost 5 years ago lastnightsdinner

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 :)

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almost 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I am officially making space in my freezer for some leftover sauced pasta.

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almost 5 years ago KelseyTheNaptimeChef

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.

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almost 5 years ago lastnightsdinner

You're a woman after my own heart - this sounds fantastic :)

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almost 5 years ago QueenOfGreen

I know what I'm having for dinner tonight!

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almost 5 years ago Rhonda35

Let me know what you think!

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almost 5 years ago QueenOfGreen

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!

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almost 5 years ago Rhonda35

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. ;-)

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almost 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

mmmm..mmm...saving this one. I'd bump up Step 8 to Step 1 though.

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almost 5 years ago Aliwaks

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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almost 5 years ago Rhonda35

Love the anchovy idea!