I believe there are two types of pasta sauce people: those who gravitate toward tomato-based sauces, and those who fiend for butter and dairy. You may spike your sauce with something special, be it some chili flakes in arrabiata, olives in puttanesca, or pancetta in carbonara, but if you are a serious carb-loader, I'm pretty sure that you'll fall into one of the two camps. As surely as I am left-handed, I belong to Team Dairy. This affiliation can often be inconvenent in light of my lactose intolerance, but as easy as it was to give up ice cream, it has been impossible to say goodbye to cheese. Some nights when I am eating alone, I will boil up some spaghetti, sizzle a few fresh sage leaves in butter and olive oil, and toss it all together with Parmesan. If I'm feeling particularly daring, I'll fry up an egg to give my pasta a happy little party hat. But I've been looking for a new recipe to turn that quick weeknight staple into an elegant meal for two.
Recently, I uncovered this gem on Food52, a recipe site with a collection of truly amazing user-submitted, editor-curated recipes. Not only does this one contain the holy trinity of butter, cheese, and yolky eggs, it's topped with a lemony rosemary-breadcrumb crunch and a sprinkle of capers to make you pucker. I've upped Rhonda's recipe to feed four (or, in this household, two), but it's also easy enough to make on my nights alone! For the recipe, read on.