Spring is getting here … but it’s taking its sweet time. Today was nice and sunny, yet there was a cold, strong wind that blew right through my corduroy jacket, and right up my long skirt, swirling around my unwisely unclad ankles, up past my bare knees. For Clayton – out on the tractor all day, then gardening with a friend for several hours – he was frozen to the core, and he came home rather late. I needed something quick, something warm, and something with what I had on hand. Voilà! Using only some farm fresh eggs, linguine, cream, cheese, butter, onion, and scallion – with a sprinkling of black truffle salt, and a dash of black truffle oil – I whipped together all those somethings, and more. Thursday night could become one of my favorites, if I keep making quick pasta dishes like these…
Baked Egg Linguine with Onion, Scallion, and Umame
4 oz uncooked linguine
2 fresh eggs
1/2 cup half and half
1/2 stick butter
some flour (2 tbs or so)
1 cup fresh grated parmigiano reggiano
1 small onion
black truffle salt
black truffle oil
a small loaf french bread
some leftover robusto cheese, and some more butter
I get 2 tbs butter melted in my large saucepan, and add my onions. I sweat these out just until softened.
I then add about 2 tbs of flour, which I mix well with the butter and onions to form a roux. I cook this for a few moments, until fully incorporated and just turning a wee bit tan.
I then add my heavy cream, and bring this to a simmer. See how it’s thickening up? NIIIIICE.
In goes most of my shredded cheese (I save some for garnish, and for Clayton to pick at), which I stir in well. I then lower the heat, and let this simmer until thick. I salt and pepper it to, until it tastes just right.
I’ve been cooking my linguine on the back burner, and at just slightly undercooked, it’s ready to add to the sauce. I reserve my pasta water, too, so that – if this gets too thick – I can add a little starchy wetness to the pan until the sauce is the right consistency.
The last ingredient to add to the pan is my abundance of sliced scallions (reserving some for garnish, too). I toss this in, remove from the heat, and stir well before…
… swirling my pasta into my waiting ramekins, using tongs to make a nice nest for…
… the addition of a single, cracked (but not the yolk!), farm fresh egg for the center. This goes in my 350 degree oven, on middle shelf, for 10 minutes to bake – just until the whites are set, but the yolk is still runny.
Oh, I also split a nice small loaf of french bread down the middle, spread it with hot melted butter, and top it with shredded robusto cheese. I put this in the oven, too, on the top shelf, and let the cheese melt and toast while my eggs are setting.
Right before service, I sprinkle some black truffle oil (Thanks, Tom!) and some black truffle salt over the dish, just to add that umame savor that separates this meal from any ol’ linguine alfredo. Served with my toasted cheese bread for sopping, I pierce the quivering sun in the middle of my creamy pasta tresses, and I dive into this hot, simple, elegant, perfect little meal. 30 minutes + very few ingredients = utter weeknight dining perfection!