Ingredients

The following ingredients have 4 Servings
  • Kosher salt
  • 8 ounces store-bought or homemade fresh pasta, such as fettuccine or tagliatelle
  • 1 to 2 sticks unsalted butter ((yes, sticks))
  • 3/4 cup pine nuts
  • 4 large eggs
  • Freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano and nutmeg

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 4 minutes.
  • Meanwhile, melt the butter in a 12-inch skillet over medium heat. Add the pine nuts and cook, stirring often, until both the pine nuts and the butter are golden brown, 5 to 7 minutes.☞TESTER TIP: How long it takes your butter to turn brown will vary depending on how much butter you're using. More butter, more time.
  • Using a slotted spoon, transfer the pine nuts to a bowl. Working in 2 batches, crack the eggs into the butter and cook, still over medium heat and spooning the butter over the yolks, until the whites are set but the yolks are still runny, about 3 minutes. Transfer the eggs to a plate and keep warm.
  • Place a strainer over a large bowl and drain the pasta, reserving 1/2 cup of the pasta cooking water.
  • Add the pasta and half of the pine nuts to the skillet and toss until hot. Stir in just enough of the reserved pasta water to create a sauce, probably 2 to 4 tablespoons, and then season with salt and pepper.
  • Divvy the pasta among 4 plates. Top each pile of pasta with a fried egg and sprinkle with the remaining pine nuts and the Parmigiano-Reggiano and nutmeg.