While we all love Thanksgiving, and acknowledge that life is really all about family and friends and all of that, there is a particularly light and joyous feeling that overtakes us when said family and friends have finally left and life is our own once again. There's no one to impress, no one to frantically scrub the floors for. Just you, at home, back to normal. Take the time to fix yourself something special and truly tasty -- like HalfPint's Lemony Sardine Pate -- a little more than cheese and crackers, but hardly more work. Sometimes the most luxurious meal is a meal cooked for one, and Rhonda35's Spaghetti with Fried Eggs celebrates just that. Feel free to eat it straight out of the pan -- we won't tell.
The Menu
Rhonda's Spaghetti with Fried Eggs and Pangritata for One by Rhonda35
Serves one
Pangritata
1/3 cup fresh or stale coarse breadcrumbs2 teaspoons minced fresh rosemary leaves
Zest from half a lemon
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
3. Add the rosemary, immediately remove from heat and allow to cool.
4. Mix in lemon zest and set aside.
Spaghetti and Eggs
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.)
2. Wipe out the skillet from the pangritata, add 1 tablespoon olive oil and 1 tablespoon butter and melt together over medium heat.
3. Add the garlic and immediately break the eggs into the skillet.
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.
5. Drain the pasta well, reserving ½ c of the cooking liquid.
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.
7. Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.
8. Pour yourself a glass of wine and enjoy!
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Rosemary
Thyme
Parsley
Sardines
We bet you've already got olive oil, lemons, eggs, pasta, garlic, butter, black pepper, capers, Aleppo or other spicy pepper, hard cheese (like Pecorino Romano), and stale bread for breadcrumbs lurking around in your kitchen, but if somehow you don't, you'll be needing those, too.
1. There are a few ways to go with this dinner. It all comes together pretty quickly and easily, so it isn't really one of those meals where it matters all that much what you do first.
2. That said, why not make the pate first so you have something to nibble on while you make the pasta? Whizz it all up and set it out with some crackers (or anything cracker-like that you have around). You might even open a nice bottle of wine, and sip. That's just generally good practice.
3. When you're ready, whip up the pasta: toast bread crumbs, boil water, fry eggs. And that's it! Enjoy any which way you like, and indulge in the pleasure of eating without your entire extended family.
