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Rebecca Thexton
Course Primi
Cuisine Italian
Servings 2 servings

Ingredients
  

For the pangritata

  • 2 tablespoons olive oil
  • 1/2 cup fresh or stale coarse breadcrumbs pule stale bread in food processor if making
  • 2 teaspoons minced fresh rosemary leaves
  • 1 teaspoon lemon juice

For the spaghetti

  • enough spaghetti for 2
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 2 large eggs
  • 3 tablespoons chopped Italian parsley
  • 1 teaspoon small capers drained (optional)
  • Freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Lemon juice to drizzle optional

Instructions
 

For the Pangritata

  • Heat 2 tablespoons olive oil in a large fry pan over medium-high heat.
  • Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
  • Add the chopped rosemary, quickly remove from heat and allow to cool.
  • Mix in lemon juice and set aside

For the pasta

  • Bring a large pot of well-salted water to a boil and cook pasta to al dente according to packet instructions.
  • Wipe out the skillet from the pangritata, add 1 Tbsp olive oil and 1 Tbsp butter and melt together over medium heat.
  • Add the garlic and immediately break the eggs into the skillet. 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 ooey gooey.
  • Drain the pasta well, reserving ½ cup (with a mug) of the cooking liquid. This is the best thing Jamie Oliver ever taught me.
  • 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. Add in some of the reserved cooking water to combine all the ingredients.
  • Plate the pasta and eggs, season well with freshly ground black pepper, sea salt, sprinkle with the grated cheese and then top with the pangritata. Enjoy!

Notes

Capers are optional.