Pangritata

Serves One

Pangritata:

* 2 tablespoons olive oil
* 1/3 cup fresh or stale coarse breadcrumbs
* 2 teaspoons minced fresh rosemary leaves
* zest from half a lemon

1. Heat 2 T olive oil in a large skillet over medium-high heat. Ask a question about this step.
2. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes. Ask a question about this step.
3. Add the rosemary, immediately remove from heat and allow to cool. Ask a question about this step.
4. Mix in lemon zest and set aside. Ask a question about this step.

Spaghetti and Eggs:

* 4 ounces spaghetti
* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* 2 cloves garlic, minced
* 2 large eggs
* 2 tablespoons chopped Italian parsley
* 1 teaspoon small capers, drained
* freshly ground black pepper, to taste
* 1/4 cup grated Pecorino Romano cheese

1. Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.) Ask a question about this step.
2. Wipe out the skillet from the pangritata, add 1 T olive oil and 1 T butter and melt together over medium heat. Ask a question about this step.
3. Add the garlic and immediately break the eggs into the skillet. Ask a question about this step.
4. 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. Ask a question about this step.
5. Drain the pasta well, reserving ½ c of the cooking liquid. Ask a question about this step.
6. 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. If you prefer a wetter dish, you can add in some of the reserved cooking liquid. Ask a question about this step.
7. Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.