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X Italian Pasta Dishes
Spaghetti Polack/Spaghetti alla Polacca (baked with eggs, cream, and parsley, topped with breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound spaghetti

2 eggs, hard-boiled, chopped
4 tablespoons Parmesan cheese, grated
2 tablespoons heavy cream
2 tablespoons parsley
salt and pepper

2 tablespoons olive oil
1 tablespoon breadcrumbs


Cook spaghetti in boiling, salted water; drain.

Mix olive oil with spaghetti; add dream, salt and pepper, and mix well.

Place spaghetti in casserole, garnish with mixture of parsley, cheese and eggs; bake about 20 minutes in a moderate oven (300 degrees F.).

Brown breadcrumbs in hot olive oil, pour over spaghetti and brown under broiler.

Serves 6.

Note: For a variation, mix in slightly sauted lamb kidneys.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Camille Pissarro, La causette, 1892.

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