The word Puverielle means a poor person, and this is a decidedly frugal Neapolitan recipe that may caused a raised eyebrow if you serve it to people who associate pasta with red sauces. But spaghetti served with a sunny-side up egg is quite good, and is a very pleasant change of pace.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
- 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.
Preparation:
Set pasta water to heat. When it boils, salt ind cook the spagetti, draining them when they reach the proper al dente stage.
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.
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.
The wine? White, and I might think of a Greco di Tufo.
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.
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.
The wine? White, and I might think of a Greco di Tufo.
