Garlic Brocollini Spaghetti with Poached Eggs and Grated Parmigiano Reggianno and Pecorino
1. Heat a large pot of water with salt
2. Heat a non stick pan with olive oil and add your brocollini. Stir fry until it caramelizes a bit. You may need to add a little of the pasta water to the pan to help it cook down a little so it doesn't burn.
3. Add generous amounts of sea salt, black pepper, chili flake, and toss.
4. Poach your eggs on the side (using a small pot of water with 1 tablespoon distilled vinegar in it)
5. Once your pasta is al dente (cooked but still has a little bite in the center) add to your pan with the brocollini.
6. Toss everything together and add your cheese (pecorino and parmigiano). Toss and taste.
7. Season with more salt and pepper if you need it.
8. If it's a bit dry, you can add a little pasta water.
9. Plate immediately and top with poached egg and drizzle olive oil on top.
10. Serve with bread.
Tip: Break your egg yolk and let it run into your pasta and mix evenly to help thicken your sauce and make it taste even more delightful.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 94 | ||
Calories from Fat: 49 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 186.1mg | 57 % | |
Sodium 352.5mg | 12 % | |
Potassium 199.3mg | 5 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 4.6g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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