Angel Hair Pasta with Egg and Toasted Parsley Bread Crumbs

This was interesting to make.  It was my first time boiling eggs, to eat.  So, that had a little trial and error.  The end result was ok.  It needed a lot of parmesan cheese and black pepper for my taste.  But all in all a nice dish.

Angel Hair Pasta with Egg and Toasted Parsley and Bread Crumbs


4  eggs, at room temperature
5 tablespoons olive oil
1  salt
16 ounces Angel Hair Pasta
2 slices soft white bread, broken up into coarse crumbs
1 clove garlic, finely chopped
1 tablespoon chopped fresh parsley
1  finely grated zest of 1/2 lemon
1  olive oil to serve
1  grated parmesan cheese, to serve
1  freshly ground black pepper, to serve


1. Bring a large pan of salted water to a boil. Add eggs and boil for 4 minutes. Lift 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 tbsp of olive oil and a little salt.

2. Add the noodles to the boiling water and cook, following the package instructions. Meanwhile, heat 2 1/2 tbsp of oil in a nonstick frying pan, add the bread crumbs and garlic, and saute over medium heat until the bread crumbs are golden and crisp. Remove from the heat and stir in the parsley and lemon zest.

3. Drain the noodles, 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 bread crumbs over the top. Pass around the parmesan and some black pepper for those who like it.

This recipe was adapted from Apples for Jam: A Colorful Cookbook by Tessa Kiros


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