ItalianNeapolitan
Spaghetti Alla Puriello
by Manu Food · 60K subscribers on YouTube
A traditional Neapolitan pasta dish with simple ingredients: spaghetti, eggs, lard (sugna or strutto), pecorino cheese, and black pepper. The eggs are cooked in the rendered fat, one left with a soft yolk and one scrambled, then the pasta is tossed with the scrambled egg, cheese, and pepper, and topped with the soft egg.
- Difficulty
- easy
Ingredients
5 items- Sugna Paesana (o Strutto, o Olio Extravergine d'Oliva)Substitutable with strutto (lard) or extra virgin olive oil
- 2 pcsEggsCook one with soft yolk, the other scrambled
- SpaghettiQuantity not specified; use as needed for 2 servings
- Pecorino RomanoGrated, to taste
- Black PepperFreshly ground, to taste
Method
- Melt the sugna (or strutto, or extra virgin olive oil) in a pan over low heat.
- Crack two eggs into the pan and cook them gently, without stirring too much, so that one egg remains with a soft yolk and the other is scrambled. Remove the soft-yolk egg and set aside, turning off the heat.
- Cook the spaghetti in salted boiling water until al dente.
- When the pasta is al dente, turn the heat back on under the pan (with the remaining scrambled egg) and transfer the spaghetti directly into the pan.
- Add freshly ground black pepper and grated Pecorino Romano cheese. Toss everything together so the scrambled egg coats the pasta.
- Plate the spaghetti and top with the reserved soft-yolk egg. Serve immediately.
