Lyndey Milan's tagliatelle with capers, egg and parmesan

Recipe~Finder

Cooking time: Less than 15 minutes

Cuisine: Italian

Healthy options: Healthy; Nut free; Vegetarian

Serves: 4

Type: Easy; Pasta

Tools

Kitchen friendly view

Lyndey Milan's tagliatelle with capers, egg and parmesan

Ingredients

750g fresh tagliatelle
60g unsalted butter
4 free-range eggs
1 whole nutmeg, freshly grated
8 tablespoons good quality capers, rinsed and drained
salt and freshly ground black pepper
100g parmesan cheese, shaved

Preparation method

The success of this dish depends absolutely on the quality of the ingredients, so make no compromises.

Have everything ready and act quickly for this simple dish.

Cook the fresh pasta in a large pot with plenty of boiling salted water until just cooked, approximately 5 minutes (if using dry pasta cook per pack directions or til al dente, do not overcook).

Meanwhile fry the eggs in a large pan in 20g of the unsalted butter, setting whites but not yolks.

Drain pasta and put back into hot pot. Season with remaining butter, nutmeg, capers, salt and pepper. Toss together well.

Divide amongst 4 warmed serving bowls, top each with a fried egg and scatter over the parmesan. Sprinkle with extra freshly ground black pepper. Serve immediately.

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