Chef Gabrielle Hamilton of New York City's Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.
- Kosher salt, to taste
- 8 oz. fresh pasta, such as fettuccine or tagliatelle
- 1 cup (2 sticks) unsalted butter
- 3⁄4 cup pine nuts
- 4 eggs
- Freshly ground black pepper, to taste
- Freshly grated Parmesan
- Grated nutmeg, to taste
See our step-by-step guide to making fresh pasta in the gallery, below.