This dish is amazing.

The great bite of bucatini, the creaminess of the egg yolk running through the pasta and the crispiness of the breadcrumbs. I will say it again, this is amazing.

If you are not familiar with it, bucatini is a spaghetti-like pasta that has a hole running through the middle.  If you cannot find bucatini, spaghetti will work just fine.

Olive oil fried eggs have been my new favorite preparation since I first tried them in the fall.  Again, the mix of crispy and creamy is so pleasing.

This is comfort food at its best.  Thank you to Smitten Kitchen for the recipe this is adapted from.

Bucatini with Crispy Breadcrumbs and Crispy Eggs

adapted from spaghetti pangrattato with crispy eggs on Smitten Kitchen

Breadcrumbs
3 tablespoons olive oil
2 large or 4 small garlic cloves, minced (from the garden)
1 cup Panko breadcrumbs
Salt and red pepper flakes, to taste
Few gratings lemon zest

Crispy Egg
1 glug of olive oil per egg
4 eggs (locally raised)
Salt and pepper

Pasta and Assembly
12 ounces bucatini
1 tablespoon olive oil
Handful flat-leaf parsley, chopped
Freshly grated Parmigiano Reggiano to taste

Directions

Make crispy breadcrumbs: Heat olive oil in a large skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Remove from pan and set aside.

Cook pasta: Bring a large pot of well salted water to a generous boil and cook pasta until al dente about 1 to 2 minutes shy of package directions. Reserve 1/2 cup pasta cooking water before draining pasta.

Meanwhile, make crispy eggs: Wipe out breadcrumbs skillet. Return to stove over high heat and add a generous glug of olive oil per egg. Once hot enough that the oil begins to smoke, add egg(s). They’re going to hiss and splatter so step back as soon as you do. Carefully spoon some of the cooking oil over the eggs. Season with salt and pepper. In 1 to 2 minutes, the egg(s) will be brown and very crisp underneath and around the edges. Slide a slotted or holed spatula underneath the eggs, one at a time, being careful not to break the yolk. Transfer cooked eggs to paper towels to drain.

Assemble: Once pasta is drained, return it to the empty pot with 1 tablespoon olive oil and the reserved cooking water. Over high heat, toss with parsley for 1 minute.

Divide among bowls or plates. Sprinkle with cheese, then breadcrumbs. Place an egg over each dish. Eat immediately. Enjoy!

Serves 4.