Pappardelle with Poached Egg & Caviar

Pappardelle with Poached Egg & Caviar
Photo by Mark Ferri


  • 4 Tbs. unsalted butter, softened
  • 10 oz. good-quality dried pappardelle (wide, thin pasta)
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • 6 large eggs
  • 1 Tbs. kosher salt
  • 6 tsp. beluga, osetra, or sevruga caviar (don’t substitute lumpfish eggs for real caviar; use chopped fresh herbs instead)

Bring a large pot of water (about 6 qt.) to a boil for the pasta. Meanwhile, fill a wide, shallow pan with water and bring to a gentle simmer. Crack each egg into a saucer and gently slide it into the simmering water. Poach the eggs until the whites are firm but the yolks are still runny, 2 to 3 ...

View full recipe at Fine Cooking


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