Spaghetti and eggs - spaghetti alla puverielle - neapolitan spagehtti with eggs
Recipe by Rosa Lanzillotti
3/4 pound (320 g) spaghetti
4 tablespoons olive oil
1 1/2 tablespoons unsalted butter
4 eggs
Freshly grapted Parmigiano (optional, but if you include it you many also
want a few cheese shavings)
Salt and pepper to taste.
Prep. Time → 5 min
Cook Time → 30 min
1. Set pasta water to heat. When it boils, salt ind cook the spagetti, draining them when they reach the proper al dente stage.
2. Just a few minutes before the pasta is done, heat 2 tablespoons of oil and the butter in a skillet and cook the eggs sunny side up, being careful not to let the yolks set -- they should remain fairly liquid. Season the cooked eggs to taste with salt and pepper.
3. Drain the pasta, divvy it into four pasta bowls, and set an egg atop the pasta in each bowl, being careful not to break the yolks. Add the cheese if you're using it, another grind of pepper if you like, and serve at once.
4. The wine? White, and I might think of a Greco di Tufo.
main courses August 29, 2013 17:50
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