Spaghetti with Fried Eggs and Pangritata For One

Recipe 5 of 5 for the month of March 2012

I love looking online for new recipes. It's one of my favorite hobbies. I especially love websites with great photos which is where I found food52.com Their recipes are extensive, sometimes too daring for a weeknight, but the pictures are really a thing to behold. I aspire to take photos as good as them. I found an article titled, More Jennyisms which is a compilation of favorite recipes and blurbs from Jennifer Steinhauer a popular home chef with her own weekly column. She's hilarious and a real delight to read. I want to make all the recipes on his list and in time I will get there.

Tonight I was drawn to the recipe for spaghetti for one. Since I'm alone in my apartment and recipes usually call for a proper use of leftovers I was excited to try this one. Cracking an egg into a skillet? I still can't do it well. One of these days I'll get it. The recipe calls for capers, but I omitted them. Feel free to add them if you like.


Ingredients:

• Pasta:
• 4 ounces spaghetti
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 2 large eggs
• 2 tablespoons chopped Italian parsley

• freshly ground black pepper, to taste
• 1/4 cup grated Pecorino Romano cheese

Pangritata:

• 2 tablespoons olive oil
• 1/3 cup fresh or stale coarse breadcrumbs
• 2 teaspoons minced fresh rosemary leaves
• zest from half a lemon

Steps:
For the Pangritata
1. Heat 2 tablespoons of olive oil in a skillet under medium heat
2. Add breadcrumbs until golden brown, about 5 minutes
3. Add rosemary and remove from heat
4. mix in lemon zest and set aside


For the pasta:

1. Bring a pot of salty water to a boil and cook pasta to al dente
2. Melt 1 tablespoon oil olive oil and butter together in a large skillet
3. Add garlic and immediately

crack the eggs in the skillet
4. Lower the heat so the garlic doesn't burn the egg whites to set but the yolks to remain runny.
5. Drain the pasta and retain half a cup of water
6. Add the pasta to the skillet.
7. Add parsley and mix well. If you want a wetter dish add the

pasta water to desired texture
8. Remove from heat and add pangritata and serve!

Finished Product:
This is exactly the kind of dish I should have been making when training for my marathons. If I get into this years marathon I'll be eating this one a whole lot. I love the fried eggs mixed with the bread crumbs. It's a great flavor combination. The dish lacked some heat. When I make this again I'll be sure to add some red pepper flakes. This took me only 30 minutes to make and I had enough for leftovers fr the next day. It appears I failed to make this meal for one, but that's one failure I don't mind all that much.

5 out of 5 stars!