Spaghetti Pangrattato with Crispy Eggs

SMITTEN KITCHEN(1)
Cami A.: "This recipe has become a staple for my family. We…" Read More
16Ingredients
35Minutes
1030Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 garlic cloves (large or 2 small, minced)
  • 1/2 cup plain breadcrumbs (fresh or stale coarse, panko worked great here)
  • salt
  • red pepper flakes
  • 1 teaspoon fresh rosemary (minced)
  • 3 lemon zest (fine gratings fresh)
  • 1 glug olive oil (per egg)
  • 3 eggs
  • salt
  • pepper
  • 8 ounces spaghetti (dried)
  • 1 tablespoon olive oil
  • 2 teaspoons capers (small, drained, rinsed if salted, chopped)
  • leaf parsley (Handful flat-, chopped)
  • 1/3 cup pecorino romano cheese (grated, optional)
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    NutritionView More

    1030Calories
    Sodium68% DV1620mg
    Fat77% DV50g
    Protein80% DV41g
    Carbs37% DV111g
    Fiber32% DV8g
    Calories1030Calories from Fat450
    % DAILY VALUE
    Total Fat50g77%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol355mg118%
    Sodium1620mg68%
    Potassium690mg20%
    Protein41g80%
    Calories from Fat450
    % DAILY VALUE
    Total Carbohydrate111g37%
    Dietary Fiber8g32%
    Sugars7g14%
    Vitamin A90%
    Vitamin C20%
    Calcium60%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Cami A. a year ago
    This recipe has become a staple for my family. We LOVE it. The only adjustment I make is to drizzle some olive oil on the noodles before I top them with everything. Otherwise, at least for me, they're dry. Definitely recommend this recipe.

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