Tagliatelle with Fried Egg, Capers & Pecorino Sardo

Name: Tagliatelle with Fried Egg, Capers & Pecorino Sardo
Yield: Serves 4
Ingredients: 40 g (1½ oz, 3 tablespoons) unsalted butter; Freshly grated nutmeg; 500 g (1 lb 2 oz) tagliatelle; A little clarified butter (see Tip); 4 free-range eggs; 2 tablespoons superfine capers, rinsed & drained; Salt & freshly ground black pepper; 100 g (4 oz, 1 cup) pecorino Sardo, cut into shavings

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

A great and simple dish. When all that is needed is something quick but tasty, this fits the bill perfectly. Try adding crisply fried, diced pancetta to the pasta.

Ingredients

500 g (1 lb 2 oz) tagliatelle
Freshly grated nutmeg

Vegetarian
Pasta

Method

Cook the pasta in boiling salted water until al dente, then drain well and return to the pan. Season with nutmeg, salt and pepper, add the butter and capers and toss together well. Keep warm.

Quickly fry the eggs in clarified butter and season with salt. Arrange the pasta on warmed serving plates, top each portion with a fried egg and scatter over the pecorino shavings. Sprinkle