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Spaghetti alla poverella: the recipe for the typical first course of Neapolitan cuisine

Spaghetti alla poverella: the recipe for the typical first course of Neapolitan cuisine


He spaghetti alla poverellaeither poor manI am a cousin fast and very tasty typical of the Neapolitan tradition. It is a preparation belonging to Neapolitan popular cuisine, born in the first post-war period when women, with a few simple ingredients, had to be able to bring an inexpensive but substantial dish to the table, capable of satisfying the whole family.

Preparing them is very easy. All you need to do is cook the eggs sunny side up in a skillet with a knob donkey, break the whites coarsely with a fork, leaving the yolks whole, and then add the pasta, simmered in plenty of lightly salted boiling water and drained al dente, with the sauce, along with a generous handful of grated Parmesan cheese. The result will be a tasty and nutritious first course, ideal to serve in a lunch last minute or for one dinner in the company of friends, organized without much notice.

A recipe that is truly within the reach of everyone that requires, as the only precaution, the perfect cooking of the fried eggs, so that they remain clear and firm, and fondant yolksperfect for beating the pasta and giving it the right creaminess.

If you prefer, for a lighter result, you can replace the butter withextra virgin olive oilOr you can add a pinch of chilli, a handful of chopped black olives, tuna in oil, a few leaves of fresh basil or another aromatic herb of your choice during cooking.

Find out how to prepare spaghetti alla poverella by following the step-by-step procedure and tips. If you liked this recipe, also try the spaghetti alla poveraccia or the bucatini ro’ malu tempo.

How to make spaghetti alla poverella

Bring plenty of salted water to a boil in a saucepan 1.

dip the spaghetti 2 and let them cook for the time indicated on the package.

Meanwhile, melt a knob of butter in a nonstick skillet. 3.

shell the eggs 4one by one.

Once the egg white has coagulated, season with salt and pepper. 5.

Then remove the pan from the heat and break the egg whites with the prongs of a fork. 6leaving the yolks whole.

Once the cooking time has elapsed, drain the pasta al dente and pour it into the pan with the eggs. 7.

Stir quickly to combine the ingredients. 8.

Add the grated Parmesan 9 and keep it still for a few moments.

Complete with a few fresh parsley leaves. 10then divide the spaghetti alla poverella among individual plates, bring to the table, and serve.


Spaghetti alla poverella should be eaten hot and at the moment. Storage is not recommended.

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