Spaghetti with Fried Egg and Pangritata
What is pangritata, you ask? Well it is some bread crumbs cooked in olive oil with some herbs.. I added some lemon zest for good measure… It creates an amazing texture in any dish. This recipe is simple with pasta and eggs topped with breadcrumbs… so, so simple and so good! Perfect for meatless Mondays…
Pangritata
- 2 tablespoons extra virgin olive oil
- ½ cup panko bread crumbs
- 1 tablespoon fresh rosemary, minced
- Zest of a small lemon
Heat a large frying pan with the oil. Add the bread crumbs and sauté on medium heat for 4 to 5 minutes till golden brown. Add the rosemary, stir and turn heat off. Take out in a small bowl and add the lemon zest and mix well and keep aside.
- ½ pound spaghetti, cooked al dente with 1 cup of pasta water spare
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 3 eggs
- 2 tablespoons fresh chives, chopped
- ½ cup grated grana padano cheese
Heat the same frying pan with the oil and butter. Add the garlic and cook for a minute on low heat. Add the eggs and cook on medium heat till the whites are cooked just barely through and the yolks are still runny. Add the cooked spaghetti and mix well, incorporating the eggs well. Add the chives and cheese. Mix well and check for seasonings. Add salt if necessary. Garnish with the Pangritata and serve immediately.
