Recipe from Saveur: The New Comfort Food by James Oseland (Chronicle Books, 2011)Chef Gabrielle Hamilton of the New York City restaurant Prune shared this recipe for pasta, which she tosses in brown butter and pine nuts, and then tops with sunny-side-up eggs, Parmigiano-Reggiano, and nutmeg.
- Kosher salt, to taste
- 8 oz. fresh pasta, such as fettuccine or tagliatelle
- 1 cup unsalted butter
- ¾ cup pine nuts
- 4 eggs
- Freshly ground black pepper, to taste
- Freshly grated Parmigiano-Reggiano and nutmeg, to taste
1. Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, about 4 minutes. Set a strainer over a bowl; drain the pasta, reserving ½ cup pasta cooking water, and set aside.
2. Melt the butter in a 12-inch skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes. Using a slotted spoon, transfer pine nuts to a bowl. Working in two batches, crack the eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add pasta and half the pine nuts to skillet and toss until hot. Stir in some of the reserved pasta water to create a sauce, and season with salt and pepper.
3. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle pasta with remaining pine nuts, Parmigiano-Reggiano, and nutmeg.