8 oz. dried Spaghetti

1/2 cup minced/food-processed breadcrumbs

2 Garlic cloves

1 tsp, fresh Rosemary

2 tbsp Gordy’s Cherry Pepper Spread (or more to taste)

1/3 cup grated Parmesan

juice from 1/2 Lemon

2 tsps. small Capers

Salt, Black Pepper + Red Pepper Flakes, to taste

2 Eggs

flat leaf Parsley

Olive Oil

To make the crumbs (pangrattato): heat 2 tbsp. olive oil in a medium skillet over medium heat, then add garlic and sautée one minute, until golden and fragrant. Add breadcrumbs, salt, pepper, and rosemary and reduce heat to low. Cooking mixture slowly until even and golden-brown throughout, then set aside.

Cook the pasta according to package directions, leaning towards al dente. Reserve 1/4 cup pasta water.

Wipe out breadcrumbs skillet and heat 1-2 tbsp over high heat. When skillet begins to smoke, add an egg (oil will hiss and splatter, so be aware and careful). Spoon some of the cooking oil over the eggs, carefully. Season with salt and pepper. In 1 to 2 minutes, the egg(s) will be brown and very crisp underneath and around the edges. Transfer to paper towels to drain, and repeat with the second egg.

Transfer pasta to a large bowl, and toss with 1/8 cup olive oil, lemon juice, and – if needed – cooking water. Stir in capers, parsley, cheese, and Gordy’s Cherry Pepper Spread, tossing well to mix. Divide amongst bowls or plates, and top each with breadcrumbs, an egg, and additional Cherry Pepper Spread as desired. Serve immediately.