Rhonda's Spaghetti with Fried Eggs and Pangritata for One

By • January 11, 2010 94 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!

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

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Comments (94) Questions (0)

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about 1 month ago isabelle

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.

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about 1 month ago ltaliaf

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.

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about 1 month ago isabelle

That's 4 tablespoons of fat for one person for one meal. I don't eat that much all day.

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about 1 month ago Rhonda35

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.

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about 1 month ago lorinarlock

Even if it was four cups of fat I'd still make it every day. It's the most delicious pasta!

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4 months ago Hollie D

SO good

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5 months ago Scott Basye

I made this and added some red chile flakes with the garlic and some golden raisins with the capers. It was amazing!!

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about 1 month ago Rhonda35

That sounds delicious! I'm going to give it a try next time.

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7 months ago Kim Mickenberg

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. :)

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about 1 month ago Rhonda35

I love your idea of using crumbled crostini!

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7 months ago theresa patterson

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

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11 months ago michelle jacobs

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

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11 months ago Rhonda35

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

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11 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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11 months ago Rhonda35

Glad you like it!

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over 1 year 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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over 1 year 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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over 1 year 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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almost 2 years ago daniel

cool !

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about 2 years ago ltaliaf

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

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about 2 years ago Raymond Tellez

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

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about 2 years ago Rhonda35

Oh, good! Glad you liked it.

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over 2 years 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 2 years 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 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is fantastic, inexpensive to make and so delicious.

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over 2 years ago hanachocho

Recipe trifecta: easy, cheap, and tasty!

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over 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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over 2 years ago AnnieHynes

This dish was amazing! Rhonda you are a genius

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over 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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almost 3 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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over 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.