Name: Linguine with poached egg, pepper and parmesan
Yield: 4
Ingredients: 400 gm dried linguine; 60 ml (¼ cup) extra-virgin olive oil; 4 eggs (see note); 100 gm parmesan, finely grated

Linguine with poached egg, pepper and parmesan

Australian Gourmet Traveller fast Italian recipe for linguine with poached egg, pepper and parmesan.

Ingredients

400 gm dried linguine

60 ml (¼ cup) extra-virgin olive oil

4 eggs (see note)

100 gm parmesan, finely grated

Method

Main

1.Cook linguine in boiling salted water until al dente (8-10 minutes). Drain, reserving 80ml cooking liquid, and return to pan with liquid and olive oil. Season to taste with sea salt and a generous amount of freshly ground black pepper, set aside.

2.Meanwhile, bring a deep-sided frying pan of water to a simmer over low-medium heat. Add eggs and cook until cooked to your liking (3 minutes for soft poached), drain, set aside.

3.Divide linguine among plates, top with an egg, scatter with parmesan, drizzle with extra-virgin olive oil, if desired, and serve immediately.