Spaghetti Recipe: With Poached Eggs
Ingredients
- 110g spaghetti
- 2 handfuls of wild mushrooms (your choice: shiitake, cremini, oyster, king oyster, and button mushrooms)
- 1 cup of cream
- 3 slices of smoked ribeye (sliced into strips)
- 4–5 leaves of Swiss chard or spinach (sliced into strips)
- 2 boiled asparagus spears
- 1 tablespoon of butter
- 1 tablespoon extra virgin olive oil
- 1 clove of garlic (optional)
- 1 heaping handful of grated Parmesan (preferably Parmigiano or Grana Padano)
- chives (when serving thinly sliced)
- salt, black pepper
For Poached Eggs…
- 1 egg
- 4–5 tablespoons of vinegar
- 2 cups of water
- salt
Preparation – Spaghetti Recipe
Boil the asparagus for 6 minutes, then let them cool. Chop the leeks, spinach, mushrooms, and smoked beef tenderloin and set them aside. In a saucepan, add water, vinegar, and salt for the poached eggs, then bring to a boil.
How to Make It – Spaghetti Recipe
Add water and salt to a pot and boil the pasta for about 8 minutes. In a wok or large skillet, sauté the mushrooms in a little olive oil. Then add the beef and finely chopped garlic; stir-fry briefly, then add the asparagus and pasta. Finally, stir in the cream and keep warm on the side.
Meanwhile, crack the egg into a bowl without breaking the yolk. Turn the heat under the vinegar water down to low. Stir with a spoon, then gently lower the bowl into the water so the egg lands right in the center. The egg will cook in about 4 minutes. Carefully remove it with a slotted spoon and place it on a kitchen towel to absorb any excess water.
Heat the pan with the mushrooms and cream over high heat. Add the pasta to the pan along with a little of the cooking water. Once the pasta has absorbed some of the cream, add the butter and Parmesan. Then add the Swiss chard and stir for 1 minute. Season with salt and pepper and taste to check the seasoning.
Serving Suggestion – Spaghetti Recipe
Use tongs to lift the pasta and transfer it to a plate. Place the poached egg on top, sprinkle with freshly ground black pepper, and garnish with chives. Serve with a spoon and fork. If the yolk is runny when you cut into the poached egg, you’ve done it right. Enjoy your meal!
