Poor man's spaghetti - Spaghetti with fried eggs, Salerno-style (Spaghetti ro puveriello / spaghetti alla "puverielle" - Spaghetti con l'uovo fritto alla Salernitana) from Naples at Table: Cooking in Campania by Arthur Schwartz

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Notes about this recipe

  • metacritic on November 10, 2020

    An exceptional dish. With lard, this dish is simply exceptional, with emphasis on the simple. The egg yolk coats the pasta, the cheese and pepper and olive oil layer fats and peppery flavors. What a treat.

  • imaluckyducky on August 16, 2015

    4.5 stars, will make again! This is quite beautiful in its simplicity. The garlic oil is quite fragrant, and that can be put on while the water boils. The real key is not overcooking the eggs! The eggs cook at the same time as the pasta (I used Angel hair, took about 2 minutes). When pasta is done, throw on top of eggs and shake it around. Pecorino Romano on top provided a good contrast to the velvety egg yolk sauce. Using a peppery olive oil I usually reserve for bread really made this a star. Will be adding this as a quick dinner for when I'm barely conscious after work. A nice squeeze of lemon at the end would taste good as well.

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