by Sonali aka the Foodie Physician
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Sonali aka the Foodie Physician's Notes:
Expand8 ounces bucatini pasta Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
4 ounces pancetta, sliced into strips Ask a question about this ingredient
4 ounces cremini mushrooms, thinly sliced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
3 eggs, divided use Ask a question about this ingredient
1/2 cup grated Parmesan or Pecorino Romano cheese Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
1 tablespoon vinegar Ask a question about this ingredient
2 tablespoons finely chopped chives Ask a question about this ingredient
Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, according to package directions.
Ask a question about this stepStart making the sauce while the pasta is cooking so that you will be able to add the hot pasta to the sauce as soon as it’s done cooking. Heat the olive oil in a large sauté pan over medium high heat. Add the pancetta and cook until browned. Add the mushrooms and cook until just softened, about 3-4 minutes. Add the garlic and cook another minute until fragrant. Drain the bucatini and add the hot pasta to the pan. Toss well to coat all of the pasta with the fat. Reserve 1 cup of the pasta water. Bring the water back to a simmer to use for the poached egg.
Ask a question about this stepBeat 2 eggs and the cheese together in a medium bowl. Remove the sauté pan from the heat and pour the egg and cheese mixture into the pasta, stirring it constantly with tongs until the eggs thicken and form a creamy sauce. Keep the pasta in constant motion so that the eggs don’t scramble (the heat of the pasta will cook the eggs). Add some of the pasta water to thin out the sauce until it reaches the desired consistency (it will take ½ to 1 cup). Season the pasta with salt and freshly ground black pepper to taste.
Ask a question about this stepTo make the warm poached egg, add the vinegar to the pot of hot water and bring it to a simmer (just below boiling, 185-200 degrees F). Crack the remaining egg into a ramekin or small cup. Once the water reaches a simmer, pour the egg into the water. The egg will sink to the bottom of the pot and then float to the top. Cook until the white is coagulated and the yolk is partially set (slightly thickened but still flowing), 3-4 minutes. Remove the egg with a slotted spoon and blot it on a paper towel to remove excess water. Trim the edges if they are ragged.
Ask a question about this stepTo serve, place a mound of pasta in a bowl and top with the warm poached egg. Garnish with fresh chives. Save the remaining pasta for leftovers!
Ask a question about this stepYes, it's definitely not a low-calorie dish, but it's worth it! Let me know how it goes if you decide to make it!
This looks really yummy -- can't wait to try it!
Thanks- I hope you enjoy it!
Mine too! Thanks- I love your ciabatta stuffing recipe. Congrats!
Thanks and I love your moroccan chicken. I've already made it about half a dozen times.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
OMG I have got t make this! It's a good thing my SO has been working alot lately (bye bye weight watchers!).