A few years ago I NEVER would have tried this dish but a few days ago when Darr suggested we make it for friends who were going to join us for lunch on Sunday I didn't hesitate. The recipe is in Saveur's latest issue. Saveur has crazy recipes but more often than not, they are really tasty. This recipe does not disappoint. I used Mario Batali's recipe for fresh pasta. Also, and this was sort of suprising, I'd recommend using less butter. Egads was this ever a buttery dish.
Ingredients:
8 oz fresh pasta, fettuccine or tagliatelle
1 cup (2 sticks) unsalted butter
3/4 pine nuts
4 eggs
freshly ground black pepper, parmesan, and grated nutmeg to taste
Directions:
Cook pasta until al dente (about 4 minutes) and drain, reserving 1/2 cup pasta cooking water, and set aside. Melt butter in 12" skillet over medium heat, add pine nuts and cook until golden brown (about 10 minutes). Transfer pine nuts to a bowl using a slotted spoon. Pour out some of the butter if needed, leaving enough in the pan to spoon over the eggs. Crack eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny (about 3 minutes). Transfer eggs to a plate and keep warm. Add cooked pasta and half the pine nuts to the pan and toss until hot. Stir in some of the reserved water to create a sauce. Season with salt and pepper to taste. Divide pasta between 4 serving plates and top each with a fried egg. Sprinkle with remaining pine nuts, Parmesan, and nutmeg.
Serves 4
4 comments:
Do you use a pasta roller that clamps, a mixer accessory, or roll your pasta by hand?
I use the pasta roller that clamps. Our counters are too wide to use it on but thankfully there is a secondary cutting board that pulls out above one of our rows of drawers that it fits on. I just make it a habit to cut the pasta so the length doesn't get unmanageable.
So, yeah. This was very rich. I poached the eggs in butter (as opposed to frying). Egads.
I had no idea one could poach eggs in butter. My arteries are feeling sluggish reading this. But it does sound delicious.
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