I made this pasta…the girl who wrote the recipe made it sound too wonderful NOT to try.
and her picture is glorious!
DISCLAIMER: NOT GOOD REHEATED!!!!!
- 2tablespoons olive oil
- 1/3cup fresh or stale coarse breadcrumbs- i used Panko
- 2teaspoons minced fresh rosemary leaves
- Zest from half a lemon
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
- Add the rosemary, immediately remove from heat and allow to cool.
- Mix in lemon zest and set aside.
- 4ounces spaghetti
- 1tablespoon olive oil
- 1tablespoon unsalted butter
- 2cloves garlic, minced
- 2large eggs
- 2tablespoons chopped Italian parsley
- 1teaspoon small capers, drained– i didn’t use these
- Freshly ground black pepper, to taste
- 1/4cup grated Pecorino Romano cheese
- Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. Salt the water moderately then stir until done. Taste as you go.
- Wipe out the skillet from the pangritata, add 1 T olive oil and 1 T 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.
- Drain the pasta well, reserving ½ c of the cooking liquid. I didn’t end up really needing the water. I used a smidge.
- 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.
- Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.