Baked Egg Linguine With Onion, Scallion, and Umame
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’ve been cooking my linguine on the back burner, and at just slightly undercooked, it’s 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.
Swirling my pasta into my waiting ramekins, using tongs to make a nice nest for…
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!