Spaghetti pangritata with a fried egg

For a long time, I couldn’t cook a simple pasta dish. I was hooked on trying to cram in as many veggies as possible into each meal. I was nutrient obsessed. One of the drawbacks with this is, that the more ingredients you add, the bigger the production gets as a result.

A damn delicious huge production, but a big job none the less. It was nice for a change to not have to cut, slice and dice ten million vegetables for dinner. That’s not ideal.

spaghetti pangritata with a fried egg

When I told Jackson what we were having, he was shocked. Or, maybe as shocked as you can get about what you’re eating for dinner that Wednesday night. My pasta had no discernible vegetables on the horizon, which was pretty wild (again.. relativity is king..). 

Life can get a bit hectic sometimes, so don’t forget to take a step back, and eat spaghetti with oil, garlic, lemon and a fried egg. That’s what I loved about this meal – it’s simplicity. 

Spaghetti Pangritata with a fried egg

You may be asking yourself – what is this pangritata business? Pangritata, also known as ‘the poor man’s parmesan’ involves adding crispy fried breadcrumbs, flavoured with rosemary and garlic, to pasta.

I was first introduced to this concept whilst watching one of the many Jamie Oliver cooking shows where he coats a oozy cheesy pasta with pan fried bread crumbs. Genius. J-Oliver is actually the best and I knew his pangritata would be too. It was incredibly tasty, and considering the effort, has become a real winner in my books. 

spaghetti pangritata

The al dente pasta, parsley, garlicky fried egg, parmesan cheese and pangritata all come together in unison and make this dish a humble, fantastic dinner. It is also so easy (and cheap) that it would make a great meal to serve at for a dinner party with some sides. Thoughts? 

What’s a new trick you’ve learnt in the kitchen? Let me know in the comments below.

Have a wonderful day. Oh, and let’s be friends! 

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Bec x 

Spahgetti with pangritata and a fried egg
Serves 2
The simplest of flavours combine to make spaghetti with lemon, parsley, garlic and a fragrant pangritata
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For the pangritata
  1. 2 tablespoons olive oil
  2. 1/2 cup fresh or stale coarse breadcrumbs (pule stale bread in food processor if making)
  3. 2 teaspoons minced fresh rosemary leaves
  4. 1 teasoon lemon juice
For the spaghetti
  1. enough spaghetti for 2
  2. 1 tablespoon olive oil
  3. 1 tablespoon butter
  4. 2 cloves garlic, minced
  5. 2 large eggs
  6. 3 tablespoons chopped Italian parsley
  7. 1 teaspoon small capers, drained (optional)
  8. Freshly ground black pepper, to taste
  9. 1/4 cup grated Parmesan cheese
  10. Lemon juice to drizzle (optional)
For the Pangritata
  1. Heat 2 tablespoons olive oil in a large fry pan over medium-high heat.
  2. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
  3. Add the chopped rosemary, quickly remove from heat and allow to cool.
  4. Mix in lemon juice and set aside
For the pasta
  1. Bring a large pot of well-salted water to a boil and cook pasta to al dente according to packet instructions.
  2. Wipe out the skillet from the pangritata, add 1 Tbsp olive oil and 1 Tbsp butter and melt together over medium heat.
  3. Add the garlic and immediately break the eggs into the skillet. If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny ooey gooey.
  4. Drain the pasta well, reserving ½ cup (with a mug) of the cooking liquid. This is the best thing Jamie Oliver ever taught me.
  5. Add pasta back to the pot, pour over the eggs and all the fat from the skillet, add the parsley and capers and toss well, breaking up the eggs as you do. Add in some of the reserved cooking water to combine all the ingredients.
  6. Plate the pasta and eggs, season well with freshly ground black pepper, sea salt, sprinkle with the grated cheese and then top with the pangritata. Enjoy!
  1. Capers are optional, Jackson hates them so I added mine after.
Adapted from Rhonda's Food52
Adapted from Rhonda's Food52
Dancing Through Sunday


  • Reply Lucy @ Bake Play Smile March 27, 2015 at 9:11 am

    Haha this makes me laugh because I’m exactly the same and am always trying to pop extra veggies into my pasta. You’re so right though – keeping it plain and simple is the best. I love making carbonara and it’s so easy (with no veggies in sight either!).

  • Reply Leanne - Lime & Mortar March 20, 2015 at 9:21 pm

    This sounds so simple and delicious! Pinning for later

    • Reply Bec March 25, 2015 at 10:05 pm

      A great one to keep up your sleeve

  • Reply Emma March 19, 2015 at 5:57 pm

    Like you, I’m obsessed with piling so many vegies on the plate it becomes a bit ridic so have learned to take it down a notch. Your dish looks wonderful with the breadcrumbs and the fried egg!

    • Reply Bec March 19, 2015 at 9:46 pm

      Thanks Emma, it was a hard lesson to learn but a delicious one none the less.

  • Reply Maxabella March 14, 2015 at 8:25 pm

    Delicious! Serve it up with a big salad chock full of vegies and you’re covered! x

    • Reply Bec March 17, 2015 at 9:17 pm

      You’ve got it!

  • Reply Dannielle @ Zamamabakes March 13, 2015 at 10:03 pm

    Pangritata is something I have not made before, however I have heard of it and for the record Zadada here loves to watch Jamie Oliver cook as do I, he turns anything into amazing!
    All the ingredients for your pasta except for the capers are in my house at the moment, thinking this may become tomorrow nights dinner!
    Thanks for linking up with us over at Fabulous Foodie Fridays. Have a gorgeous weekend! xx

    • Reply Bec March 17, 2015 at 9:17 pm

      And that’s my favourite thing about this recipe – super simple and easy. I hope you enjoy and thanks for hosting! x

  • Reply Malinda @mybrownpaperpackages March 13, 2015 at 9:17 pm

    I never knew what Pangritata was, thanks for enlightening me. 🙂 #FFF

    • Reply Bec March 17, 2015 at 9:17 pm

      Nooo worries Malinda!

  • Reply Daniela @ FoodrecipesHQ March 9, 2015 at 10:28 pm

    I love Jamie too 🙂 and I share with you these conflicting feelings about pasta. It’s now almost a week that I don’t eat a good dish of pasta. These pictures make me miss my favorite carbohydrate-based dish so bad!

    • Reply Bec March 11, 2015 at 4:23 pm

      Awh no! Are you off pasta for good or just as a trial?

  • Reply Pearl - Pretty Mayhem March 9, 2015 at 7:01 pm

    I don’t care how simple it is, your pasta dish looks nothing short of amazing! YUM!

    ps. I also discovered pangritata through one of Jamie Oliver’s cooking shows and you’re totally right, he IS the best 🙂

    • Reply Bec March 11, 2015 at 4:22 pm

      That man could do no wrong!!!

  • Reply Mel - The Well-Planned Wife March 9, 2015 at 11:21 am

    Yum! Simple and delicious! x

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