Baked Egg Linguine With Onion, Scallion, and Umame

The recipe Baked Egg Linguine With Onion, Scallion, and Umame can be made in about 45 minutes. This recipe serves 4 and costs $4.0 per serving. One serving contains 917 calories, 35g of protein, and 51g of fat. If you have onion, truffle salt, scallions, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. It works well as a rather pricey main course. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. Similar recipes are Linguine with Scallion Sauce and Sauteed Shrimp, Onion Scallion Beef, and Onion Scallion Beef.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

4 ounces uncooked linguine

2 fresh eggs

1/2 cup half and half

1/2 stick butter

some flour (2 Tbs or so)

1 cup fresh grated parmigiano reggiano

1 small onion

3 scallions

black pepper

black truffle salt

black truffle oil

a small loaf french bread

some leftover robusto cheese, and some more butter

Equipment:

ramekin

sauce pan

frying pan

tongs

oven

Cooking instruction summary:

I start by mincing my onions and scallions, and setting my water to boil for my pasta. I also grate my cheese and butter my two 8oz ramekins. I get 2 tbs butter melted in my large saucepan, and add my onions. I sweat these out just until softened. I then add about 2 tbs of flour, which I mix well with the butter and onions to form a roux. I cook this for a few moments, until fully incorporated and just turning a wee bit tan. I then add my heavy cream, and bring this to a simmer. See how its thickening up? NIIIIICE. In goes most of my shredded cheese (I save some for garnish, and for Clayton to pick at), which I stir in well. I then lower the heat, and let this simmer until thick. I salt and pepper it to, until it tastes just right. Ive been cooking my linguine on the back burner, and at just slightly undercooked, its ready to add to the sauce. I reserve my pasta water, too, so that if this gets too thick I can add a little starchy wetness to the pan until the sauce is the right consistency. The last ingredient to add to the pan is my abundance of sliced scallions (reserving some for garnish, too). I toss this in, remove from the heat, and stir well before Swirling my pasta into my waiting ramekins, using tongs to make a nice nest for The addition of a single, cracked (but not the yolk!), farm fresh egg for the center. This goes in my 350 degree oven, on middle shelf, for 10 minutes to bake just until the whites are set, but the yolk is still runny. Oh, I also split a nice small loaf of french bread down the middle, spread it with hot melted butter, and top it with shredded robusto cheese. I put this in the oven, too, on the top shelf, and let the cheese melt and toast while my eggs are setting. Scrumdillyicious! Right before service, I sprinkle some black truffle oil (Thanks, Tom!) and some black pepper salt over the dish, just to add that umame savor that separates this meal from any ol linguine alfredo. Served with my toasted cheese bread for sopping, I pierce the quivering sun in the middle of my creamy pasta tresses, and I dive into this hot, simple, elegant, perfect little meal. 30 minutes + very few ingredients = utter weeknight dining perfection!

 

Step by step:


1. I start by mincing my onions and scallions, and setting my water to boil for my pasta. I also grate my cheese and butter my two 8oz ramekins.

2. I get 2 tbs butter melted in my large saucepan, and add my onions. I sweat these out just until softened.

3. I then add about 2 tbs of flour, which I mix well with the butter and onions to form a roux. I cook this for a few moments, until fully incorporated and just turning a wee bit tan.

4. I then add my heavy cream, and bring this to a simmer. See how its thickening up? NIIIIICE.

5. In goes most of my shredded cheese (I save some for garnish, and for Clayton to pick at), which I stir in well. I then lower the heat, and let this simmer until thick. I salt and pepper it to, until it tastes just right.

6. Ive been cooking my linguine on the back burner, and at just slightly undercooked, its ready to add to the sauce. I reserve my pasta water, too, so that if this gets too thick I can add a little starchy wetness to the pan until the sauce is the right consistency.

7. The last ingredient to add to the pan is my abundance of sliced scallions (reserving some for garnish, too). I toss this in, remove from the heat, and stir well before

8. Swirling my pasta into my waiting ramekins, using tongs to make a nice nest for

9. The addition of a single, cracked (but not the yolk!), farm fresh egg for the center. This goes in my 350 degree oven, on middle shelf, for 10 minutes to bake just until the whites are set, but the yolk is still runny.

10. Oh, I also split a nice small loaf of french bread down the middle, spread it with hot melted butter, and top it with shredded robusto cheese. I put this in the oven, too, on the top shelf, and let the cheese melt and toast while my eggs are setting.

11. Scrumdillyicious!

12. Right before service, I sprinkle some black truffle oil (Thanks, Tom!) and some black pepper salt over the dish, just to add that umame savor that separates this meal from any ol linguine alfredo.

13. Served with my toasted cheese bread for sopping, I pierce the quivering sun in the middle of my creamy pasta tresses, and I dive into this hot, simple, elegant, perfect little meal. 30 minutes + very few ingredients = utter weeknight dining perfection!


Nutrition Information:

Quickview
917 Calories
35g Protein
50g Total Fat
81g Carbs
19% Health Score
Limit These
Calories
917k
46%

Fat
50g
78%

  Saturated Fat
22g
141%

Carbohydrates
81g
27%

  Sugar
7g
9%

Cholesterol
169mg
57%

Sodium
1537mg
67%

Get Enough Of These
Protein
35g
70%

Selenium
69µg
100%

Calcium
625mg
63%

Phosphorus
557mg
56%

Vitamin B1
0.82mg
54%

Vitamin B2
0.85mg
50%

Manganese
0.87mg
44%

Folate
163µg
41%

Iron
5mg
30%

Vitamin K
30µg
29%

Vitamin B3
5mg
29%

Zinc
3mg
25%

Vitamin A
1165IU
23%

Vitamin E
3mg
22%

Magnesium
76mg
19%

Fiber
3g
15%

Vitamin B12
0.9µg
15%

Copper
0.29mg
15%

Vitamin B6
0.27mg
14%

Vitamin B5
1mg
12%

Potassium
355mg
10%

Vitamin D
0.75µg
5%

Vitamin C
3mg
4%

covered percent of daily need
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The largest item on any menu in the world is the roast camel.

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John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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