Tagliatelle with Capers, Egg and Parmesan

  • Prep Time: 5 minutes
  • Cooking Time: 5 minutes
  • Servings: 4
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Tagliatelle with Capers, Egg and Parmesan is incredibly simple but the success of this dish depends absolutely on the quality of the ingredients, so make no compromises. Have everything ready and act quickly for this simple dish.

 

Ingredients

  • 750g fresh or 375 g dried tagliatelle
  • 1 tablespoon (20 ml) extra virgin olive oil
  • 4 free range eggs
  • 1 whole nutmeg, freshly grated
  • 50g butter
  • 1/3 cup (65 g) good quality capers, rinsed and drained
  • salt and freshly ground black pepper
  • 100g parmesan, shaved

Instructions

  1. Bring a large pot of salted water to the boil. Add the pasta and cook according to packet directions or approximately 5 minutes.
  2. Meanwhile heat oil in a large frying pan over medium high heat. When hot carefully break the eggs in and cook, one side only until the whites are set but the yolks are still runny.
  3. Drain pasta, reserving ½ cup (125 ml) pasta water and put pasta back into hot pot. Season with butter, nutmeg, capers, salt and pepper. Toss together well.
  4. Divide amongst four warmed serving bowls, top each with a fried egg and scatter over the parmesan. Sprinkle with extra freshly ground black pepper. Serve immediately.

Notes

Wine: This is a subtle yet wonderfully flavoured dish. Try a soft white wine like viognier, chenin blanc or marsanne.

Related Recipes:
Truffled Egg Pasta
Linguine with Avocado Pesto, Asparagus and Peas

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