Spaghetti pangrattato with crispy eggs from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 153) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • barbara_xcaci9 on May 14, 2026

    Delicious and comforting. Comes together quickly if I prep the panko topping and chop the parsley and capers ahead of time.

  • adellel on March 23, 2026

    I thought I’d enjoy this more, but it was a bit too dry for me.

  • intrepidfox on July 23, 2022

    Really delicious. The breadcrumbs are amazing and combined with the crispiness of the fried egg and the grated cheese made a very satisfying combo. My pasta did turn out a bit dry but I think I just needed more pasta water.

  • Bsiminitz12 on August 31, 2018

    One of our absolute favorite recipes in a pinch. We double the breadcrumb mixture because we just can’t get enough of it. We’ve also enjoyed it with gluten-free corn pasta, which was a nice touch (it’s also good with penne!).

  • hirsheys on May 18, 2018

    I enjoyed this, though I think I'd like it better with more acid and with more emphasis on the lemon (and less on the rosemary). The concept is amazing for a pantry meal, though, so I'm going to fiddle with it.

  • louie734 on January 18, 2018

    Bastardized this a bit... noticing that my thin pasta needed 6 minutes, I opted to throw an egg in with the noodles to soft-boil. Used the meantime to sauté lots of garlic in olive oil and chili flakes. Breadcrumbs, parsley, and perched the egg on top, breaking it just before serving. YEAH.

  • Jenny on January 06, 2018

    We loved this dish - my crowd doesn't like fried eggs (they are weird). The breadcrumbs were outstanding --- I loved the capers. I reserved a good cup of the pasta water for the sauce.

  • Lepa on October 31, 2017

    We liked this. I frequently make Mark Bittman's fried eggs with spaghetti and made this a bit like I make that dish. I fried the eggs right before the pasta was done and the whites had barely set then threw the pasta, capers, cheese and some pasta water in with the eggs and tossed it. This makes a creamy sauce that my family adores. I thought the breadcrumbs really made this dish shine but my husband preferred it without so you may want to serve them on the side. These were especially delicious breadcrumbs, by the way. I sprinkled some on my green beans and it improved those immensely.

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