Rhonda's Spaghetti with Fried Eggs and Pangritata for One

INGREDIENTS

• 1 tablespoon unsalted butter
• 2 tablespoons chopped Italian parsley
• 1/3 cup fresh or stale coarse breadcrumbs
• 4 ounces spaghetti
• 2 cloves garlic, minced
• 1 teaspoon small capers, drained
• 2 tablespoons olive oil
• 2 teaspoons minced fresh rosemary leaves
• 1/4 cup grated Pecorino Romano cheese
• 2 large eggs
• freshly ground black pepper, to taste
• zest from half a lemon
• 1 tablespoon olive oil