Rhonda's Spaghetti with Fried Eggs and Pangritata for One

By • January 11, 2010 • 81 Comments



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 (81)

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

Comments (81) Questions (0)

Default-small
Default-small
Default-small

3 days 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

532719_3658538260807_1195156242_32905581_1657496368_n_2

2 days ago Rhonda35

Glad you like it!

Default-small

8 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!!

Default-small

8 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.

532719_3658538260807_1195156242_32905581_1657496368_n_2

8 months ago Rhonda35

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

Default-small

12 months ago daniel

cool !

Default-small

about 1 year ago ltaliaf

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

Stringio

about 1 year ago Raymond Tellez

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

532719_3658538260807_1195156242_32905581_1657496368_n_2

about 1 year ago Rhonda35

Oh, good! Glad you liked it.

Default-small

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?

532719_3658538260807_1195156242_32905581_1657496368_n_2

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!

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

This is fantastic, inexpensive to make and so delicious.

Default-small

over 1 year ago hanachocho

Recipe trifecta: easy, cheap, and tasty!

Img_1879_-_version_2

over 1 year 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.

Default-small

almost 2 years ago AnnieHynes

This dish was amazing! Rhonda you are a genius

532719_3658538260807_1195156242_32905581_1657496368_n_2

almost 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

Default-small

almost 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 :-(

532719_3658538260807_1195156242_32905581_1657496368_n_2

almost 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.

Default-small

almost 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.

Dsc_0675-x2a

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!

532719_3658538260807_1195156242_32905581_1657496368_n_2

almost 2 years ago Rhonda35

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

Hilary_sp1

almost 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.

532719_3658538260807_1195156242_32905581_1657496368_n_2

almost 3 years ago Rhonda35

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

Hilary_sp1

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.

Default-small

almost 3 years ago ejm

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

532719_3658538260807_1195156242_32905581_1657496368_n_2

almost 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!

Stringio

almost 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.

Default-small

almost 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!!

532719_3658538260807_1195156242_32905581_1657496368_n_2

almost 3 years ago Rhonda35

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

Default-small

almost 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.

Default-small

about 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. :)

532719_3658538260807_1195156242_32905581_1657496368_n_2

about 3 years ago Rhonda35

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