Brunch Pasta

What? A successful Smitten Kitchen recipe? This is so unusual! Ha. Meanwhile, I got her cookbook for Christmas, yay!

I call this dish “brunch pasta” but she calls it “spaghetti pangrattato with crispy eggs.” Either way. My main change: I attempted to scale the recipe down to 1 serving (will include full recipe here).


2 tbsp olive oil

1 large or 2 small garlic cloves, minced

1/2 cup panko

salt and pepper

1 teaspoon fresh rosemary, minced

some lemon zest

olive oil

3 eggs

8 ounces dried spaghetti

1 tablespoon olive oil

2 teaspoons small capers

Handful flat-leaf parsley, chopped

1/3 cup grated Pecorino Romano cheese 

Heat some olive oil in a skillet over medium heat. Sautee garlic for a minute. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low for about five minutes. Set aside.

Cook pasta, reserving 1/2 cup pasta water.

Fry eggs in oil.

Once pasta is drained, return it to the empty pot or a large skillet with 1 tablespoon olive oil and a splash or two of reserved cooking water. Over high heat, toss with capers and parsley for 1 minute. Divide among bowls or plates. Sprinkle with Pecorino, if using, then 1/3 of breadcrumb mixture. Top with egg.


Leave a comment

Filed under pasta dishes, Uncategorized, vegetarian

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s