Linguine with egg and pangrattato

Slice the garlic. Remove the needles from the sprigs of rosemary and cut finely.

Heat the oil in a frying pan and fry the garlic and rosemary for 2 minutes on low heat.

Add and fry until golden brown in 3-4 min.

Clean the lemon. Spoon the on a plate, grate the yellow skin of the lemon above it and let it cool down until used. This is the pangrattato.

Cook the linguine al dente according to the instructions on the package in water with salt if necessary. Meanwhile, finely chop the parsley and the capers.

Meanwhile, heat the remaining olive oil in a skillet and fry the eggs over medium heat.

Remove them from the pan if the edges turn brown, but the yolks are still liquid and turn off the heat. Place on a plate.

Drain the pasta and put it back in the pan. Mix the parsley, capers and possibly some of the olive oil in which the eggs are baked.

Season with freshly ground pepper.

Divide the pasta over the (pre-heated) plates. Put a fried egg on each plate and sprinkle with the pangrattato.

Grate the Pecorino Romano over the pasta and serve immediately.