Recipe courtesy of The Aberdeen Tavern, Hamilton. Visit them at aberdeentavern.ca or call 905.523.7707
You will need three pots for this dish. A large pot with lightly salted water for cooking your pasta, a small to medium sized pot with water and white vinegar to poach your eggs, and a medium sized pot to make your cream sauce.
Have all of the ingredients except for the poached eggs and cooked spaghetti ready to go before you begin assembling the pasta. Have your pasta water at a boil and your poaching water just below a simmer.
Place the dry spaghetti in the boiling salted water and cook all the way through. Once cooked, strain off the water, make sure that the pasta is as dry as possible, and toss it in a small amount of vegetable oil.
As soon as you begin to cook the pasta, place the third pot on medium high heat and add your vegetable oil, garlic and shallots. Gently sweat the shallots and garlic, and after 1 minute, add the white wine. Reduce the wine by half, then add the cream and reduce it by half, then turn the heat off and allow the sauce to cool slightly. This will help the sauce thicken up. Add the bacon and some black pepper to the sauce and gently mix it together.
Place your eggs into the poaching water, cook for a couple of minutes until softly poached. Using a slotted spoon, gently remove the eggs from the water and place them aside, making sure that they are dry.
Turn the burner under your sauce pot back on. Add the cooked pasta, ¾ of the parmesan, the lemon juice and half of the chives. Mix the pasta and sauce together thoroughly, season with a dash of salt, and place it in a large serving bowl. Place the two poached eggs on top of the pasta. Garnish the dish with the remaining parmesan, chives and black pepper.
This is a tasty take on a classic, and a fun dish to serve family and friends. Try it at home, or on the menu at Aberdeen Tavern this season.
Ingredients
Directions
You will need three pots for this dish. A large pot with lightly salted water for cooking your pasta, a small to medium sized pot with water and white vinegar to poach your eggs, and a medium sized pot to make your cream sauce.
Have all of the ingredients except for the poached eggs and cooked spaghetti ready to go before you begin assembling the pasta. Have your pasta water at a boil and your poaching water just below a simmer.
Place the dry spaghetti in the boiling salted water and cook all the way through. Once cooked, strain off the water, make sure that the pasta is as dry as possible, and toss it in a small amount of vegetable oil.
As soon as you begin to cook the pasta, place the third pot on medium high heat and add your vegetable oil, garlic and shallots. Gently sweat the shallots and garlic, and after 1 minute, add the white wine. Reduce the wine by half, then add the cream and reduce it by half, then turn the heat off and allow the sauce to cool slightly. This will help the sauce thicken up. Add the bacon and some black pepper to the sauce and gently mix it together.
Place your eggs into the poaching water, cook for a couple of minutes until softly poached. Using a slotted spoon, gently remove the eggs from the water and place them aside, making sure that they are dry.
Turn the burner under your sauce pot back on. Add the cooked pasta, ¾ of the parmesan, the lemon juice and half of the chives. Mix the pasta and sauce together thoroughly, season with a dash of salt, and place it in a large serving bowl. Place the two poached eggs on top of the pasta. Garnish the dish with the remaining parmesan, chives and black pepper.
