Spaghetti alla Puveriello

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Simple, comforting, and full of classic Italian flavor, Spaghetti alla Puveriello proves that a few humble ingredients can make something seriously delicious.

Ingredients

For the Pangrattato

• 4 slices of leftover sourdough
• 1 tbsp olive oil
• 50g butter
• 2 cloves garlic, finely chopped
• 1 tsp dried oregano
• ¼ cup parsley, chopped
• Zest of one lemon
• Pinch of salt and pepper

For the Pasta

• ¼ cup olive oil
• 10 anchovy fillets, canned or jarred
• 2 large shallots, finely diced
• 4 cloves garlic, finely sliced
• 1 tbsp red chilli flakes, plus extra for garnish
• Juice of one lemon
• Salt and pepper to taste
• 400g spaghetti
• Olive oil, for frying
• 4 eggs

Method

1. Heat a large pan over medium heat and add the olive oil and butter. When melted, add the breadcrumbs, garlic, oregano, parsley, lemon zest, and salt and pepper. Cook, stirring for a few minutes until golden and crispy. Transfer to a bowl and set aside.
2. Cook the spaghetti in salted boiling water until al dente. Drain the pasta, reserving 1 cup of pasta water.
3. While the pasta cooks, start the sauce. Heat a large pan over medium heat. Add the olive oil and when hot, add the anchovy fillets, shallots, garlic and chilli flakes. Cook, stirring for 2-3 minutes, mashing the anchovies fillets. They will almost dissolve. Add the lemon juice and reserved pasta water and simmer for a couple of minutes. Toss the pasta through the sauce and season.
4. In a separate pan, fry the eggs in olive oil to your liking. I like the runny side up.
5. Serve the pasta in bowls, topped with pangrattato and a fried egg. Finish with a pinch of salt, pepper and extra chilli flakes on top of each egg. Enjoy!