Eggs and pasta, the ultimate storecupboard ingredients, pair nicely in this simple weeknight dish topped with a bit of salmon caviar or fresh herbs. Serve with steamed green beans for a complete meal.
1 person made this
500g fresh egg tagliatelle
2 tbsp olive oil
4 tbsp grated Parmesan cheese
1 tsp salmon caviar or chopped fresh herbs
Method Prep:10min › Cook:8min › Ready in:18min
Cook 500g fresh egg tagliatelle in salted boiling water following the directions on the pack. Drain, reserving about 100ml of the cooking water, and return the pasta to the warm cooking pan. Add 2 tbsp olive oil, 4 tbsp grated Parmesan cheese and seasoning. Stir in half the reserved cooking water, toss gently and keep warm.
While the pasta is cooking, poach 4 eggs for 2 minutes or until the whites are firm but the yolks are still runny. Toss the pasta again, adding a little extra reserved cooking liquid if it seems a little dry, then divide among four pasta plates or bowls.
Put the eggs on top of the pasta. Add 1 tsp salmon caviar or chopped fresh herbs to the top of each egg, if you like.