Spaghetti with Fried Eggs and Pangritata

Serves 2-3.

Pangritata:

3 tablespoons olive oil

1/3 cup panko breadcrumbs

2 teaspoons minced fresh rosemary leaves

1 lemon, zested

Pasta:

8 ounces spaghetti

1 tablespoon olive oil

3 tablespoons butter, divided

3-4 cloves garlic, minced

4 or 5  large eggs

2 tablespoons chopped Italian parsley

Salt and pepper, to taste

½ cup freshly grated Parmesan cheese

For pangritata:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs and sauté until golden and crispy, about 4-5 minutes.

Add in the rosemary, and remove from heat. Mix in the lemon zest and set aside.

For pasta:

Bring a large pot of well-salted water to a boil and cook pasta to just barely al dente.

While pasta cooks, wipe out skillet from pangritata, add 1 tablespoon olive oil and 2 tablespoons butter and melt together over medium heat.

Add the garlic and immediately break the eggs into the skillet. Salt and pepper to taste. Cook to desired doneness.

When spaghetti is done, drain and reserve about ¾ cup of the cooking liquid. Add pasta back to the pot. Add a tablespoon of butter and a squeeze of fresh lemon juice from the zested lemon. Dump eggs into pasta, and toss gently, breaking up eggs as you mix. If more liquid is needed, add a little bit of the cooking liquid. Salt and pepper to taste.

Serve pasta topped with pangritata and freshly grated parmesan.