Pasta, eggs, and lard were originally the basic ingredients of the Spaghetti alla Puveriello recipe, prepared by mixing the three ingredients in the same dish.
It seems that the origins of this traditional Neapolitan dish can be traced back to the years of the post-war in Naples.
During that time, especially in the heart of the popular neighborhoods, food was scarce, and the ‘puverielli,’ always accustomed to the art of making do with little, cooked dishes with simple ingredients, prepared with what was most easily available at that time.
Nowadays, oil is used instead of lard, and pecorino is added to enhance the flavor further.
Being a traditional recipe, there is no single way to prepare it, so some toss the pasta in the beaten eggs with cheese, and others serve it with a fried egg on top, or some do both.
The Spaghetti alla Puveriello are dedicated to the Neapolitan band The Kolors and the song “Tu con chi fai l’amore” for the 2025 Festival Menu, so a small heart on top of the gluten-free corn and rice spaghetti.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 11 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz gluten-free spaghetti
- 8 eggs
- 5 oz pecorino
- to taste lard (or shortening or olive oil)
- to taste salt and pepper
Steps
Cook the spaghetti al dente.
Scramble 4 eggs in a pan with lard (or shortening or oil) and a pinch of salt.
Fry one egg per person in a pan with lard (or shortening or oil).
Toss the spaghetti in the beaten eggs. Add the pepper and pecorino.
Serve on each plate with the fried egg on top.
For a table dedicated to love.
