Monday, September 20, 2010
Spaghetti with Egg and Breadcrumbs
Make Again: Yes
Recipe Source: Best International Recipe
Recipe Source: The Best of America's Test Kitchen 2008
I overcooked my egg, but this was still delicious. I wimp out sometimes when it comes to runny eggs, and I should have taken this egg off the burner sooner.
The recipe called for 10T of oil for 4 servings. I cut that down to 4T (or 2T for a half recipe) and it was plenty. I also only used 1 clove of garlic for my half recipe (instead of the 2) and that was also plenty for me. The end result was still very garlic-y but not too much.
I used wheat bread for the crumbs, and they were delicious. The salty bread crumbs with the garlic pasta was a great combo. Even without the egg the dish would be very good. But I like the idea of that added protein on the pasta, so I'm going to make this again and hope to do better with the eggs. Especially because this is a fairly simple dish to make.