Pasta with Poached Eggs and Truffle Oil

March 17, 2011

Pasta with Poached Eggs and Truffle Oil

Make Easter brunch something special by breaking out the truffle oil. This recipe serves 6 so you can make it a family affair!

Pasta with Poached Eggs and Truffle Oil

Who needs ham when you can have pasta for Easter dinner.


  • 1 (10-onze) package dry tagliatelle pasta*
  • 6 fresh large or extra large eggs
  • 4 tablespoons butter, softened
  • 2 tablespoons white truffle oil*
  • 1/3 cup Parmigiano-Reggiano Cheese, freshly grated*
  • Coarse Salt & Black Pepper, freshly ground to taste*
    • *Available from Well Seasoned


  1. Cook tagliatelle pasta according to package directions in plenty of boiling, salted water to al dente. Drain and return to the pan to keep warm. Reserve 1/2 cup of the hot pasta water to moisten the pasta if needed.
  2. While the pasta is cooking, poach the eggs. Cook until the whites are just set and the yolks begin to thicken but are not hard. Remove the eggs and transfer to a warmed plate.
  3. Toss the cooked, hot pasta with the butter, truffle oil, parmesan cheese, salt and pepper. If it seems dry, add a few more tablespoons of the cooking water and toss again.
  4. Divide the pasta among 6 individual warmed serving bowls. Top each portion with a poached egg and serve immediately.

Prep Time:

15 Minutes

Cook time:

25 Minutes

Yield: Serves 6

Photo credit: Amelia Crook. While this recipe doesn't call for asparagus, it's in season right now so we heartily approve of roasting up some asparagus and serving it as a side (or mixing it in if you're feeling wild).

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