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
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.