Rating: 4 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

A soft-cooked egg coats the pasta and adds rich flavor to this rustic dish. The key to success with the eggs is to plunge them quickly into ice water to stop the cooking.

Julianna Grimes
Recipe by Cooking Light January 2011

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Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary test

total:
44 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel.

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  • Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add garlic, and sauté for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; sauté for 5 minutes or until toasted, stirring frequently.

  • Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 1 1/2 tablespoons cheese. Serve immediately.

Nutrition Facts

492 calories; fat 23.2g; saturated fat 5.3g; mono fat 10.5g; poly fat 5.4g; protein 19.2g; carbohydrates 53.3g; fiber 3g; cholesterol 216mg; iron 4.1mg; sodium 448mg; calcium 80mg.
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