INGREDIENTS

- 165g of sourdough bread, roughly chopped 

- 1/3 cup of extra virgin olive oil 

- 4 garlic cloves, finely chopped 

- 3 anchovies, finely chopped

- 375g of spaghetti 

- 4 eggs 

- 1/3 cup of roughly chopped fresh flat-leaf parsley leaves 

- 1 tbsp of lemomn zest 

- Dried chilli flakes, to serve 

- Parmesan, to taste 

Ahhh, spaghetti - the world's most loved pasta. 

Perfect to cook when you really have nothing else in the fridge to eat, this dish is practically a caesar salad and spaghetti carbonara hybrid, full of the best of both! With crunchy croutons and runny eggs, your family will go crazy over this meal! We promise. 

Oh, and did we mention this super yummy and not at all hard-to-make dinner is ready in just 25 minutes? 

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Method 

1. Place the bread in a food processor and process it until you have coarse bread crumbs. Then heat 1/4 cup of oil in a large, deep frying pan over medium-high heat before adding the breadcrumbs. 

2. Cook them, tossing occasionally, for 5 minutes or until they're golden and crisp. Add both the garlic and anchovies and cook for a further 2 minutes or until fragrant. Season with salt and pepper to taste. Transfer them to a paper towel to drain, then wipe the pan clean. 

3. Cook the pasta following packet directions. Once it's ready, drain it but reserve 1/2 cup of the cooking liquid. 

4. Meanwhile, break the eggs into a frying pan and cook them for 2 minutes or until the white is set but the yolk is still runny. 

5. Reduce the heat to low before adding the pasta, breadcrumb mixture, cooking liquid and half of the parsley leaves to the eggs. Gently toss this for 1 minute or until everything's just combined and the eggs break. 

6. Sprinkle the pasta with some lemon zest, dried chilli and the remaining parsley leaves. Drizzle with the remaining oil, sprinkle some parmesan on the top and serve because there's zero reason to wait. 

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