20 Minute Pasta Pangrattato

5 from 2 votes

This cozy Pasta Pangrattato is topped with crispy, garlicky breadcrumbs and a perfectly fried egg. It’s pantry-friendly, quick to make, and loaded with flavor. A satisfying dinner that comes together in under 30 minutes, its pasta for dinner at it's finest, no fancy ingredients, just simple comfort food.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Italian

Servings: servings

Calories: 511kcal

Author: Marni Katz

Ingredients

Pasta

1 lb pasta
2 tablespoons olive oil
⅔ cup Parmesan

Fried Egg

2 generous pours of olive oil olive oil
4 eggs
Salt and pepper to taste

Breadcrumbs

½ cup Seasoned Panko Breadcrumbs (or make your own, recipe in notes)

Instructions

Make the Pasta

Fill a large pot with water and bring to a boil. Salt generously and the cook the pasta according to the package directions
When the pasta is done cooking, reserve 1 cup of the pasta water, then drain.
Return the pasta to the pan and toss with the Parmesan cheese adding a splash of pasta cooking water if desired.

Toast the Breadcrumbs

While the pasta is cooking, add a Tablespoon of olive oil to a hot pan and toast the breadcrumbs for 3-4 minutes, just until golden and nutty smelling.

Fried Eggs

When your breadcrumbs are toasted, wipe out the pan with a paper towel then pour about 2 Tablespoons of olive oil and heat until oil is just shimmering.
Gently crack two eggs into the pan making sure they don’t touch. These eggs will crack and splatter so stand back. Cook until the edges get lacey and then carefully flip over. Cook on the second side until egg is set to your preference.
Repeat these steps to fry the remaining eggs.

Assembly

Divide pasta into bowls and top each bowl with the toasted breadcrumbs and a fried egg. Enjoy while hot!

Notes

Make your own Pangrattato (breadcrumbs):

In a medium pan over medium heat, heat the olive oil or melt the butter. Once the oil is hot, add the garlic and saute for only 15-30 seconds, so that it doesn’t burn

Add the panko and toss in olive oil and garlic. Let the panko get toasty, stirring every few minutes. Add the lemon zest and herbs once the breadcrumbs are light brown and then turn off the heat. Transfer the breadcrumbs to a small bowl.

Always fry your eggs in olive oil. You’ll want delicious crispy wispy edges and the best way to achieve this is with a big glug of your favorite olive oil.

Nutrition