Pasta pangrattato is one of those dishes whose name you might forget but that’s incredibly simple to make. Top it with a fried egg and you have a satisfying meal in under 30 minutes.
This version is inspired by Smitten Kitchen, but I’ve streamlined the steps so it’s easy to remember and repeat. The first few times I made it I kept checking the original recipe; now it’s become a reliable weeknight favorite.
I wanted a recipe you could learn and turn to whenever dinner needs to come together quickly—especially on those evenings when everyone arrives hungrier than expected.
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What is pasta pangrattato?
Pangrattato literally means grated breadcrumbs in Italian. Historically it was used as a humble substitute for Parmesan, but in this dish we still use Parmesan because it adds a wonderful savory finish.
When using Parmesan, choose the best you can afford. Freshly grated cheese is ideal; if you buy pre-grated, make sure it’s finely grated to blend smoothly with the pasta.
Is this really a simple pasta dish?
Yes. It may look like several steps, but almost everything is a pantry staple. I recommend panko breadcrumbs for their crisp texture, though any unseasoned breadcrumbs—store-bought or homemade—will work well.
The breadcrumbs gain flavor from garlic, lemon zest and herbs. If you don’t have fresh herbs, dried works fine. If you like heat, add red pepper flakes. The idea is to make a flavorful breadcrumb topping that elevates a very simple pasta.
Use any pasta shape you prefer. I like long, thin pasta—spaghetti, angel hair, or fettuccine—but most shapes will work. I’d avoid large tubular pastas (penne, rigatoni) since you don’t want the breadcrumbs to get stuck inside the tubes.
Be generous with the salt in the pasta cooking water. It’s the main chance to season the pasta itself, so add more than you think you need.
Why add a fried egg to this pasta?
A fried egg transforms the dish by adding richness and protein. A runny yolk stirred into the hot pasta creates a silky sauce that feels decadent yet simple. This meal is also a great place to practice making a perfect fried egg.
Tips and Tricks:
- Fry your eggs in olive oil for crisp, lacy edges—use a generous glug of extra-virgin olive oil for best results.
- If you don’t have panko, use regular breadcrumbs; if you don’t have breadcrumbs, toast and pulse bread to make your own.
- Timing matters: have the pasta ready when the eggs are done so the warm yolk can be mixed into the pasta right away.
- Breadcrumbs can be toasted ahead and stored in an airtight container for a day or two.
Here are a few simple pasta recipes you might also enjoy:
- One pan lemon garlic pasta
- One pan tomato basil pasta
📖 Recipe
20 Minute Pasta Pangrattato
Marni Katz
Ingredients
Pasta
- 1 lb pasta
- 2 tablespoons olive oil
- 2/3 cup Parmesan, finely grated
Fried Egg
- 2 generous pours olive oil for frying
- 4 eggs
- Salt and pepper to taste
Breadcrumbs
- 1/2 cup seasoned panko breadcrumbs (or make your own)
Instructions
Make the Pasta
- Fill a large pot with water and bring to a boil. Salt generously and cook the pasta according to package directions.
- When the pasta is done, reserve 1 cup of the pasta water and drain.
- Return the pasta to the pan and toss with Parmesan, adding a splash of pasta water if needed to help the cheese coat the pasta.
Toast the Breadcrumbs
- While the pasta cooks, heat 1 tablespoon olive oil in a pan and toast the breadcrumbs 3–4 minutes until golden and nutty.
Fry the Eggs
- After toasting the breadcrumbs, wipe the pan clean, add about 2 tablespoons olive oil and heat until shimmering.
- Crack two eggs into the pan without letting them touch. Cook until the edges are lacy, then carefully flip and cook until the yolk is set to your liking. Repeat for the remaining eggs.
Assembly
- Divide pasta among bowls, sprinkle with toasted breadcrumbs and top each serving with a fried egg. Serve immediately while hot.
Notes
Make your own pangrattato (breadcrumbs)
In a medium pan over medium heat, warm olive oil or melt butter. Add minced garlic and sauté briefly—15–30 seconds—so it doesn’t brown. Add panko and toss until the crumbs are toasty. Stir in lemon zest and herbs once the crumbs are light brown, then transfer to a bowl to cool.
Always fry eggs in olive oil for crispy, wispy edges and the best texture.
Nutrition
Want to make this now?
If you’re missing ingredients, services like same-day grocery delivery can bring them to your door quickly so you can get this meal on the table tonight.