This is a simple and quick pasta meal to prepare. I made this for a weekday lunch and it is a very filling meal. For the breadcrumbs, I've used dried breadcrumbs instead of soft white bread. And have used cilantro leaves instead of parsley. Makes a nice lunch, and my son likes it.
(Tessa Kiros - The Recipe Collection, & from Apples For Jam)
Serves 4
4 eggs, at room temperature
4 tablespoons olive oil, plus extra to serve
300gm (10-1/2 oz) spaghettini
60gm (2-1/4 oz) soft white bread, broken up into coarse crumbs
2 anchovy fillets packed in oil, finely chopped
1 garlic clove, finely chopped
1 heaped tablespoon chopped flat-leaf parsley
finely grated zest of 1/2 a lemon
grated Parmesan cheese, to serve
Bring a large pot of salted water to the boil. Add the eggs and boil for 4 minutes. Fish out the eggs with a slotted spoon, run under cold water and peel off the shells. Put the eggs in a large serving bowl and mash up into small bits with a fork. Add a couple of tablespoons of the olive oil and a little salt. (At the end of 4 minutes, the egg yolks are still runny, so I boil a couple of eggs more a little longer, about 7 minutes).
Add the spaghettini to the boiling water and cook, following the packet instructions. Meanwhile, heat 2 tablespoons of oil in a non-stick frying pan, then add the breadcrumbs, anchovies and garlic and saute over medium heat until the breadcrumbs are golden and crisp. Remove from the heat and stir in the parsley and lemon zest.
Drain the spaghettini, keeping some of the cooking water. Add the pasta to the egg with a few spoonfuls of the cooking water. Toss through very well and serve immediately. Drizzle each serving with some olive oil and scatter parsley breadcrumbs over the top. Pass around the Parmesan, and some black pepper for those who like it.
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