This simple, rustic Italian Spaghetti with Fried Egg is proof that comfort food doesn’t have to be complicated. Toasted breadcrumbs, a silky fried egg, olive oil and Parmesan (a delicious addition) come together in under 30 minutes. A budget-friendly, pantry-friendly recipe I’ve ever known!
I originally inspired from Smitten Kitchen recipe, but I’ve tried to simplify it and make it easier. I kept experimenting with the recipe again and again because I wanted to create a recipe something you could memorise or make your own, and you can turn to anytime. It’s simple, comforting, and perfect for those evenings when everyone walks in a little tired, a little “hangry,” and you need something quick and satisfying on the table fast.
Spaghetti with Fried Egg with Pangrattato!
In Italian, “Pangrattato” means “grated bread”. Traditionally, it’s known as “the poor man’s Parmesan”; it’s a clever way to add flavour and texture when cheese wasn’t available. But in this recipe, I’m not skipping the Parmesan.
A good quality Parmesan makes a great difference in taste and we know freshly grated is the best way to use it. But if you’re using pre-grated cheese, make sure it’s finely grated so it melts beautifully into the dish.
Why I Love This Recipe
Most Italians don’t eat eggs and pasta for breakfast. But if you’re looking for something a little different, this dish is the perfect way to start your day. Personally, I love making it for a quick meal or whenever I’m short on time.
It comes together in just 30 minutes, but using a fresh egg is game game-changer. If you’d like to pair it with wine, try an Orvieto Bianco DOC, a crisp and popular dry white wine from Italy’s Umbria region, which complements the flavours. It’s fast, budget-friendly, and it always makes me a bit special.
Ingredients You’ll Need
There is nothing fancy in this spaghetti with fried egg recipe, all ingredients are simple and pantry staples. These are:
- Panko breadcrumbs (½ cup): I am using my favourite light, crisp-textured, seasoned Panko breadcrumbs. Or you can even toast your own bread and blitz it in a food processor.
- Pasta (1 lb): I love to use long, skinny noodles like spaghetti, linguine, or angel hair. They perfectly catch the breadcrumbs, but small pasta shapes can also work for this recipe.
- Garlic (3-4 cloves): Use freshly minced garlic for a fragrant and savoury flavour.
- Fresh herbs (1 Pinch): Dried herbs are fine in a pinch.
- Parmesan cheese (⅔ cup): Use freshly grate, it makes all the difference.
- Olive oil (3 tablespoons): You can use this both for toasting the breadcrumbs and frying the egg.
- Eggs (1 per serving): Fried them until the edges are crisp and the yolk is still a little runny.
- Salt and pepper: Season it according to your taste.
How to Make Spaghetti with Fried Egg
Make the Pasta
Bring a large pot of generously salted water to a boil to season the pasta itself. Cook the pasta until al dente or according to the directions listed on the package.
Reserve about 1 cup of the pasta water before draining. Drain the pasta, return it to the pot, and toss with grated Parmesan cheese. Add a splash of the reserved pasta water if needed to create a silky, light sauce.
Toast the Breadcrumbs
While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium to low heat. Add the breadcrumbs and toast them for 3–4 minutes, keep stir until they become golden brown and start to smell fragrant. Remove from the pan and set aside.
Fry the Eggs
Clean the same pan with a paper towel, and add about 2 tablespoons of olive oil. Heat until the oil starts shimmering, then gently crack in an egg and season it. You’ll notice, they’ll sizzle and pop a little,
Cook it until the edges are crisp and lacy, then carefully flip and cook to your desired doneness.
Assemble and Serve
Pour the pasta into a serving dish, sprinkle generously with the toasted breadcrumbs and dried herbs, and top with a fried egg. Serve immediately and enjoy while everything is hot and perfectly crisp!
Tips & Tricks
- Always cook fried eggs in olive oil, that’s how you get irresistibly crisp, lacy edges.. Personally, I learned this trick from Deb Perelman of Smitten Kitchen, and she really does it best.
- If you don’t have panko seasoned breadcrumbs, use regular breadcrumbs; they will work just as fine. And if you don’t have either, make your own by simply toasting a few slices of bread and blitzing them in a food processor until crumbly.
- This recipe comes together fast, so work consciously! Make sure the pasta is done before the eggs finish cooking, so the warm-runny yolk can mix perfect and give a silky finish.
- The breadcrumbs can also be made ahead and kept in an airtight container for a day or two.
Why the Fried Egg Matters
The fried egg on pasta pangrattato ties it together; they complement each other by adding a rich, velvety texture and with the right amount of protein to make it a complete meal. It feels a little indulgent, yet it remains simple. And if you’ve been looking for the perfect fried egg technique, this recipe is the ideal place to start.
A Few Final Thoughts
This spaghetti with fried egg is one of those dishes that remind me why I love cooking with simple ingredients, making effortless dishes and enjoying with maximum comfort. It’s the kind of meal you can throw together when you’re running short of time and still feel proud to serve.
So next time you feel tired, short on groceries, or just craving something cosy and satisfying, grab some pasta, breadcrumbs, and eggs, and make yourself a bowl of this Italian classic. Trust me, it’s even better than it sounds.
