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. Todd Coleman
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.
Yield: serves 4
Kosher salt, to taste
8 oz. fresh pasta, such as fettuccine or tagliatelle
1 cup (2 sticks) unsalted butter
3⁄4 cup pine nuts
Freshly ground black pepper, to taste
Freshly grated Parmesan
Grated nutmeg, to taste
Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, about 4 minutes. Set a strainer over a bowl; drain pasta, reserving 1⁄2 cup pasta cooking water, and set aside.
Melt butter in a 12″ skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes. Using a slotted spoon, transfer pine nuts to a bowl. Working in two batches, crack eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add pasta and half the pine nuts to skillet and toss until hot. Stir in some of the reserved pasta water to create a sauce, and season with salt and pepper. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle with remaining pine nuts, Parmesan, and nutmeg.
See our step-by-step guide to making fresh pasta in the gallery, below.