Sabtu, 28 Januari 2012

Spaghetti with Egg and Pangritata

When I was little and we had leftover pasta in the fridge,  my mom would always fry it in a pan with lots of butter. She would crack some eggs over it heated everything in the pan and served it with lots of ketchup. We loved the leftover so much that my siblings and I would always fight over them. This dish is every similar but more sophisticated, with herbs, Parmesan and toasted breadcrumbs. And I don't miss the ketchup at all...

Spaghetti with Egg and Pangritata
(adapted from circle-b-kitchen)
serves 4
  • For the Pangritata::
  • ¼ cup olive oil
  • 1 ⅓ cups coarse breadcrumbs
  • 1 ½ tablespoons of minced fresh rosemary
  • zest of two lemons
  • Spaghetti and Eggs:
  • 1 lb. spaghetti
  • 1 tablespoon of olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 6-8 large eggs
  •  cup chopped Italian parsley
  • 1 teaspoon crushed red pepper (optional)
  • freshly ground black pepper, to taste
  • 1 cup grated Parmesan or Pecorino Romano cheese

1.For the pangrita: Heat the 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, and immediately remove from heat and allow to cool. Mix in lemon zest and set aside.
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 pangritata, add the olive oil and butter and melt together over medium heat.
4.Add the garlic and crushed red pepper 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 c of the cooking liquid.
7.Add pasta back to the pot, pour over the eggs and all the fat from the skillet, add the parsley 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 pangritata.

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