Tagliatelle with Fried Egg, Capers & Pecorino Sardo

Preparation info
  • Serves


    • Difficulty


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.


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


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