Rhonda's Spaghetti with Fried Eggs and Pangrattato for One

January 11, 2010
15 Ratings
Photo by Ren Fuller
  • Serves One
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 pangrattato tops it all off by adding bits of crunch and bright bursts of lemon and rosemary. I usually make a big batch of the pangrattato 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

What You'll Need
  • Pangratatto
  • 2 tablespoons olive oil
  • 1/3 cup fresh or stale coarse breadcrumbs
  • 2 teaspoons minced fresh rosemary leaves
  • zest from half a lemon
  • 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. Pangratatto
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  3. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
  4. Add the rosemary, immediately remove from heat and allow to cool.
  5. Mix in lemon zest and set aside.
  1. Spaghetti and Eggs
  2. 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.)
  3. Wipe out the skillet from the pangrattato, add 1 T olive oil and 1 T butter and melt together over medium heat.
  4. Add the garlic and immediately break the eggs into the skillet.
  5. 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.
  6. Drain the pasta well, reserving 1/2 c of the cooking liquid.
  7. Add pasta back to the pot, add 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.
  8. Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangrattato.
  9. Pour yourself a glass of wine and enjoy!

See what other Food52ers are saying.

  • Eric Kim
    Eric Kim
  • Paola
  • Catherine Oliver
    Catherine Oliver
  • Antonia Coffey
    Antonia Coffey
  • Rob Brundige
    Rob Brundige

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!
Rhonda35 June 5, 2022
So happy to hear you enjoyed it!
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.
Eric K. September 6, 2019
I love the word "yumminess."
Rhonda35 January 31, 2021
Thanks, Eric! Me too. :-)
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!"
J April 24, 2021
Wait! Did I hear 'Homemade furikake???'
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.
Rhonda35 September 23, 2018
Glad you enjoyed it!
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
Commented twice on this- Sorry! But I do just LOVE IT!
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!
Rhonda35 March 26, 2018
So glad you love it as much as I do! :-)
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!
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.
Rhonda35 February 26, 2018
Happy to entertain! ;-) Please do try the recipe sometime.
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.
Rhonda35 January 1, 2016
Leaving out the capers is fine. Enjoy!
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.
Rhonda35 October 1, 2015
That sounds like a tasty addition!
ianbosborne September 30, 2015
I made it and adde