Spaghetti del Poverello

Spaghetti del poverello is a humble dish from the Neapolitan tradition, built on simplicity and necessity. Few ingredients, carefully treated, create a comforting and honest plate of pasta.

Eggs, olive oil, garlic and black pepper come together in a recipe that proves how little is needed to make something truly satisfying.

Ingredients (for 4 people)

• 400 g spaghetti
• 4 eggs
• Extra virgin olive oil
• 1 garlic clove
• Salt, to taste
• Black pepper, to taste

Method

1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
2. In a wide pan, heat 2–3 tablespoons of extra virgin olive oil. Add the garlic clove, lightly crushed with its skin on, and let it gently infuse the oil. Remove the garlic.
3. In a separate non-stick pan lightly greased with oil, cook the eggs one at a time using a ring mold if desired. Season lightly with salt and pepper and cook to your preferred doneness.
4. Drain the spaghetti directly into the pan with the garlic-infused oil. Toss over medium heat for a minute to coat evenly.
5. Serve by placing the eggs at the bottom of the plate and topping with spaghetti, or by laying the egg gently on top of the pasta. Finish with freshly ground black pepper.

A personal tip

This dish shines when kept simple. If you want to enrich it slightly, add a touch of grated cheese or fresh parsley, but always let the eggs and olive oil remain the focus.