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Egg and pangrattato spaghetti recipe
Egg and pangrattato spaghetti recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Quick 25-minute dinner ready in a flash!
Ingredients:
  • 165g sourdough bread, roughly chopped
  • 75.08 gm extra virgin olive oil
  • 4 garlic cloves, finely chopped
  • 3 anchovies, finely chopped
  • 375g spaghetti
  • 82.50 ml roughly chopped fresh flat-leaf parsley leaves
  • 20.00 ml lemon zest
  • Dried chilli flakes, to serve
Instructions:
  • Start by pulsing the bread in a food processor until coarse crumbs form. In a large, deep frying pan, heat 1/4 cup of oil over medium-high heat. Add the breadcrumbs and cook, tossing occasionally, for 5 minutes until they turn golden and crisp. Next, stir in the garlic and anchovies and cook for an additional 2 minutes until fragrant. Season with salt and pepper. Finally, transfer the mixture to a paper towel to drain and wipe the pan clean.
  • Prepare the pasta according to the package instructions. After cooking, drain the pasta, making sure to save 1⁄2 cup of the cooking liquid.
  • Crack eggs into the sizzling pan and cook for 2 minutes until whites are cooked but yolks are runny.
  • Turn down the heat and combine pasta, breadcrumb mixture, cooking liquid, and half of the parsley leaves with the egg. Gently toss for 1 minute until everything is just combined and the eggs break. Sprinkle the pasta with lemon zest, dried chili, and the rest of the parsley leaves. Finally, drizzle with the remaining oil and serve.

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