Wisdom
New member
You can use whatever pasta shape you like, really. This is a Jacques Pepin recipe. I like to add a bunch of oregano. It's delicious!
12 ounces farfalle (bowtie) pasta
1/4 cup extra virgin olive oil
1 tablespoon minced chives
1/2 teaspoon salt & 1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs
1 1/3 cups grated Swiss cheese
Bring water to a boil, cook pasta until done to your liking. Meanwhile, put the EVOO, chives, salt, and pepper in a bowl large enough to hold the cooked pasta. When the pasta is ready, remove 1/2 cup of the cooking liquid and add it to the bowl. Drain pasta well and toss with ingredients in bowl.
Melt 1/2 tablespoon of the butter in each of two nonstick skillets. Break two of the eggs into each skillet and cook, covered, over medium high heat for about 2 minutes until the whites are just set. Spoon 6 ounces of pasta onto warmed plates and sprinkle on a heaping spoonful of cheese. Place 2 eggs on top of the pasta, add a little more cheese, and then a half ladle of pasta. (The egg yolks should be visible through the top layer of pasta). Cook remaining eggs and plate the same way.
12 ounces farfalle (bowtie) pasta
1/4 cup extra virgin olive oil
1 tablespoon minced chives
1/2 teaspoon salt & 1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs
1 1/3 cups grated Swiss cheese
Bring water to a boil, cook pasta until done to your liking. Meanwhile, put the EVOO, chives, salt, and pepper in a bowl large enough to hold the cooked pasta. When the pasta is ready, remove 1/2 cup of the cooking liquid and add it to the bowl. Drain pasta well and toss with ingredients in bowl.
Melt 1/2 tablespoon of the butter in each of two nonstick skillets. Break two of the eggs into each skillet and cook, covered, over medium high heat for about 2 minutes until the whites are just set. Spoon 6 ounces of pasta onto warmed plates and sprinkle on a heaping spoonful of cheese. Place 2 eggs on top of the pasta, add a little more cheese, and then a half ladle of pasta. (The egg yolks should be visible through the top layer of pasta). Cook remaining eggs and plate the same way.
