Here's my recipe for pasta with a creamy, flavorful mushroom sauce and a beautiful poached egg on top, topped with some freshly grated parmesan. It really doesn't get any better than this. Recipe after the jump.
Tagliatelle with Mushroom Cream Sauce and a Poached Egg
This dish works wonderfully with freshly made pasta, but store bought tagliatelle/fettucini will work just as well for a quick fix. Timing is important for this dish - try to have the pasta being added to the sauce while you're poaching the eggs so that everything is ready at the same time.
-1 lb. fresh or dried tagliatelle pasta, cooked accordingly
-1/2 T. butter
-1/2 T. olive oil
-2 cups sliced mushrooms (button, shiitake, crimini, etc)
-1/2 cup cream
-1 t. chopped fresh chives
-4 eggs
-Parmesan cheese
-In addition to the water for the pasta, bring a large pot of water to a light boil to poach the eggs.
-In a large saute pan, heat the butter and olive oil over medium-high heat. Add the sliced mushrooms and cook until well browned, 5-8 minutes.
-Add the cream and fresh chives and bring to a simmer. Season with salt and pepper.
-Add the cooked pasta to the mushrooms and sauce and toss well. If it feels a little dry, add some more cream.
-When the water is boiling lightly, gently crack the eggs one at at time into the water. After 2-3 minutes they should come together with the whites forming around the yolks. When they are solid enough to remove, carefully lift them out with a slotted spoon and place on a plate until ready to use.
-To serve, divide the pasta among four plates. Top each with a warm poached eggs and grate some parmesan on top. Serve at once.
Serves 4.
