Caramelized Fennel Fettuccine With A Poached Egg
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
38
Spice
54
Sweetness
41
Sourness
28
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Salt3 tbsps
Extra-Virgin Olive Oil450 g
Spinach Fettuccine2 tbsps
Vinegar2 large
Egg2 tbsps
Manchego Cheese (shaved)Directions:
1
Preheat the oven to 400 degrees F
2
In a large pot, bring 3 quarts salted water to a boil
3
Place the fennel wedges in the boiling water and cook until fork tender, about 6 minutes
4
Drain the fennel and transfer to a large baking sheet lined with foil
5
Brush the fennel with 2 tablespoons olive oil, salt, pepper and 2 tablespoons Parmesan
6
Bake until lightly browned, about 30 minutes, tossing occasionally
7
Meanwhile, bring 3 quarts water to boil in a large pot and about 3 inches water to boil in a medium saucepan
8
Add the pasta to the large pot and cook according to package directions
9
Add the vinegar to the saucepan and reduce the heat to low, bringing the water to a gentle simmer
10
Crack the eggs into two small ramekins and gently place each egg in the simmering water so that they are not touching
11
Simmer until the egg whites are set, but the yolk is still runny, about 5 minutes
12
Using a slotted spoon, gently remove the eggs from the water and place on a paper-towel lined plate to drain
13
Drain the cooked fettuccine and toss with the caramelized fennel, the remaining 1 tablespoon olive oil, salt and pepper
14
To serve, divide the pasta between two plates, topping each with half the remaining Parmesan, Manchego cheese, a poached egg, and salt and pepper to taste